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We  can  live  without  poetry,  music  and  art, 

We  can  live  without  conscience  and  can  live 
without  heart, 

We  can  live  without  friends  and  can  live  without 
books, 

But  civilized  man  cannot  live  without  cooks. 


HOME 
BAKINGS 

Edna     Evans 


Price  Fifty  Cents 


AGBIC.BBF, 

gEHVICS 


Copyright,  1912, 

by 
Th«  Golden  Gat*  Compressed  Yeast  Co. 


DEDICATED    TO 

The  Golden  Gate  Compressed  Yeast  Co. 
OF 

SAN   FRANCISCO,    CALIFORNIA, 

WHOSE    EXCELLENT    COMPRESSED    YEAST 

HAS    MADE    MY    WORK    IN 

HOME    BAKINGS 
MORE    THAN    SATISFACTORY 


499 


DRAWINGS  BY  HAROLD  EVANS 


CONTENTS 

Page 

Bread     13 

Cakes 35 

Fillings  for  Cakes 41 

Puddings  and   Sauces 45 

Meats 51 

Poultry .- 57 

Fish    61 

Salads  and  Dressings 67 

Vegetables    . 75 

Miscellaneous 83 

Household  Hints 93 


TABLE  OF  MEASURES 


Sixty  drops  equal  one  teaspoonful. 

Three  teaspoonfuls  equal  one  tablespoonful. 

Four  tablespoonfuls  equal  one-quarter  cup  or  one-half 
gill. 

Eight  rounded  tablespoonfuls  of  dry  material  equal 
one  cupful. 

Sixteen  tablespoonfuls  of  liquid  equal  one  cupful. 

One  cupful  of  liquid  equals  two  gills  or  one-half  pint. 

One  heaping  tablespoonful  of  sugar  equals  one  ounce. 

One  heaping  tablespoonful  of  butter  equals  two  ounces. 

Two  rounded  tablespoonfuls  of  flour  equal  one  ounce. 

Two  rounded  tablespoonfuls  of  ground  spice  equal  one 
ounce. 

One  cupful  of  butter  or  sugar  equals  one-half  pound. 

Two  cupfuls  of  flour  equal  one-half  pound. 

Five  medium-sized  nutmegs  equal  one  ounce. 

One  quart  of  sifted  pastry  flour  equals  one  pound. 

One  pint  of  granulated  sugar  equals  one  pound. 

One  pint  of  butter  equals  one  pound. 

One  pint  of  ordinary  liquid  equals  one  pound. 

One  solid  pint  of  chopped  meat  equals  one  pound. 

One  cupful  of  rice  equals  one-half  pound. 

One  cupful  of  Indian  meal  equals  six  ounces. 

One  cupful  of  stemmed  raisins  equals  six  ounces. 


BREAD 


Bread 


Dough  should  be  thoroughly  mixed  with  a  perforated  General 
spoon  before  kneading.  Hints  on 

Make  small  loaves  and  bake  well. 

If  your  dough  is  not  light  and  spongy  enough,  give 
your  dough  more  age;  if  too  much  so,  take  it  younger. 

Cold  and  salt  check  fermentation;  salt  retards  yeast; 
heat  hastens  it.  Sugar  is  food  for  yeast  and  helps  it 
to  bud  and  grow. 

Keep  dough  well  covered  to  prevent  crust  from  form- 
ing; a  tin  pan  or  earthen  dish  covered  over  bowl  con- 
taining dough  is  better  than  a  cloth  or  paper. 

Bread  is  ready  for  the  oven  when  the  dent  produced 
by  pressing  the  finger  on  loaf  will  remain. 

Bread  and  rolls  should  be  set  in  a  place  only  moder- 
ately warm.  If  dough  becomes  chilled,  bread  will  be 
heavy,  slow  and  coarse.  If  too  warm,  it  will  be  coarse, 
dark  and  probably  sour. 

Let  dough  double  in  size  before  baking;  this  should 
require  one  hour. 

If  for  any  reason,  dough  has  soured,  a  teaspoonful  of 
soda  dissolved  in  a  little  water  will  help  it,  but  will  not 
bring  back  the  sweet  flavor  home-made  bread  should  have. 

It  is  impossible  to  tell  in  any  recipe  just  how  much 
flour  to  add  to  a  dough  or  batter  of  any  kind,  as  flour 
differs  in  many  ways.  Some  flour  requires  more  water 

13 


Bread 


or  milk  than  others,  so  that  the  quantity  required  may 
vary  for  dough  of  a  proper  consistency. 

If  any  dark  flour  (Graham,  etc.)  is  used  for  bread  in- 
stead of  white,  use  whole  wheat  flour,  as  it  possesses 
more  healthful  properties  than  any  other  flour. 


Scald  one  and  one-half  pints  milk;  dissolve  one  cake 
compressed  yeast  in  two-thirds  cupful  lukewarm  water; 
add  two  tablespoonfuls  sugar;  sift  two  sifters  of  flour 
in  mixing  bowl.  When  milk  is  lukewarm,  add  one 
large  tablespoonful  salt;  add  dissolved  yeast  to  milk; 
make  well  in  center  of  flour,  and  add  milk.  Stir  with 
mixing  spoon  until  flour  is  all  taken  up,  then  turn  out 
on  board  and  knead  well  for  twenty  minutes.  Return 
to  bowl  and  let  raise  in  warm  place,  well  covered.  This 
will  take  from  two  to  three  hours.  When  sufficiently 
risen,  punch  down  and  let  stand  for  three-quarters  of 
an  hour  longer  (doubled  in  bulk).  Mold  into  loaves  or 
rolls,  handling  the  dough  very  gently.  Put  in  well- 
greased  pans,  let  raise  and  bake.  Rolls  should  raise  at 
least  one-half  hour  and  loaves  one  hour.  Bake  rolls 
twenty-five  minutes  and  loaves  one  hour  in  wood  or  coal 
range,  or  forty-five  minutes  in  gas  range.  If  desired  to 
make  this  bread  over  night,  use  only  one  tablespoonful 
sugar  and  one  and  one-half  tablespoonfuls  salt.  Bread 
made  by  this  method  can  be  set  at  seven  o'clock  in  the 
morning  and  should  be  out  of  the  oven  by  noon. 

14 


Bread 


If  desired  to  make  bread  at  night,  use  method  as  above 
at  night  just  before  retiring,  and  in  the  morning  dough 
will  be  ready  to  put  into  pans;  let  raise  and  bake.  If 
dough  is  made  into  loaves  at  seven  in  the  morning,  it 
should  be  baked  by  nine  o'clock. 
* 

Take  a  piece  of  bread  dough,  put  in  a  bowl,  and  add  to  Light 
it  two  eggs,  one-half  cup  sugar  and  one-half  cup  butter.  Biscuit 
Mix  this  in  thoroughly,   adding  just  enough  flour  to 
keep  it  from  sticking  to  bowl.     Knead  well  and  make 
into  small  rolls,  put  in  well-greased  pan  and  let  raise 
until  very  light.    Bake  in  quick  oven  for  one-half  hour. 

MX 

Dissolve  one  cake  compressed  yeast  in  one-half  cup  Whole 
lukewarm  water;  scald  one  pint  of  milk;  when  hike-  Wheat 
warm  add  yeast ;  add  white  flour  enough  to  make  batter ;  Bread 
beat  well  and  set  aside  for  one  hour;  when  raised,  add 
two  tablespoonfuls  sugar  or  molasses,  a  teaspoonful  salt 
and  whole  wheat  flour  enough  to  make  a  rather  stiff 
dough.    Put  on  molding  board  and  knead  until  smooth 
and  elastic.     Put  in  well-greased  pan  and  set  aside  to 
raise.     This  will  take  about  three  hours.     When  light, 
brush  top  with  cold  water  and  bake  in  moderate  oven  one 
hour.  ^ 

Scald  one  pint  of  milk;  when  lukewarm  add  one  cake  Nut 
compressed  yeast  dissolved  in  one-half  cup  luke  warm  Bread 
water;   add   one   cup   white   flour,   four   tablespoonfuls 
molasses,  one-half  teaspoonful  soda  dissolved  in  a  little 

15 


Bread 


water,  three  tablespoonfuls  butter,  one  teaspoonful  salt 
and  whole  wheat  flour  enough  to  make  dough  stiff  enough 
to  knead.  Work  in  one  cupful  chopped  walnuts.  Knead 
until  smooth;  put  in  bowl  to  raise.  When  light,  make 
into  loaves,  put  into  well-buttered  pans;  let  raise  again 
and  bake  one  hour. 


Scald  one  pint  milk;  when  lukewarm  add  one  cake 
of  compressed  yeast  dissolved  in  one-third  teacupful 
lukewarm  water;  add  white  flour  enough  to  make  a 
batter;  set  aside  for  one  hour  to  raise.  Cream  one-half 
cup  sugar  with  three  tablespoonfuls  butter;  add  three 
eggs,  one  cupful  molasses,  one  teaspoonful  soda,  dis- 
solved in  a  little  water,  one  teaspoonful  salt  and  one 
cupful  lukewarm  milk;  add  these  to  sponge,  with  flour 
enough  to  make  batter  as  for  cake  ;  sift  in,  one  heaping 
tablespoonful  ginger,  one-half  teaspoonful  cinnamon, 
one-quarter  teaspoonful  each  of  allspice  and  nutmeg. 
Put  in  well-greased  pans,  let  raise  until  very  light,  and 
bake  in  moderate  oven  forty  minutes. 


Dissolve  one  cake  compressed  yeast  in  one  cupful  luke- 
warm milk;  add  flour  to  make  batter;  set  aside  for  one 
hour.  Put  boiling  water  over  one-half  package  saffron 
and  let  steep.  Take  one  cupful  sugar  and  cream  with 
one-half  cup  butter  and  one-half  cup  lard;  add  one  tea- 
spoonful  salt,  nutmeg  to  taste,  three-fourths  pound 

16 


Bread 

currants,  three-fourths  pound  candied  lemon  peel  and 
raisins,  if  desired ;  add  saffron  and  water  (there  should 
be  at  least  a  cupful);  water  must  be  lukewarm;  add 
flour  enough  to  make  dough  you  can  dip  out  with 
hands.  Stir  well  and  set  aside  to  raise ;  when  light,  put 
in  pans  as  buns  or  make  into  loaves.  Bake  buns  twenty 
minutes  and  loaves  forty  minutes.  If  boiling  water  is 
poured  over  lemon  peel,  it  will  slice  very  readily. — 
Mrs.  W.  G.  George,  Grass  Valley. 


One  pint  of  lukewarm  milk  and  one  pint  of  lukewarm  Raisin 
water;  dissolve  one  cake  compressed  yeast  in  one-third  Bread 
cup  water  and  add  to  milk  and  water;  add  two  table- 
spoonfuls  sugar,  same  of  butter  and  two  quarts  of  sifted 
flour  in  which  one  pound  of  raisins  has  been  thoroughly 
mixed.    Be  sure  to  dredge  raisins  with  flour.    Mix  thor- 
oughly and  put  on  board  and  knead  twenty  minutes. 
Put  in  bowl  to  raise  and  when  quite  light,  make  into 
loaves,  set  in  warm  place  to  raise  again  and  bake  in 
moderate  oven.    More  sugar  can  be  added,  if  desired. 


Dissolve  one  cake  compressed  yeast  in  two-thirds  cup-  German 
ful   lukewarm   water;    add   two   tablespoonfuls  sugar;   Coffee 
scald  one-half  pint  milk;  when  lukewarm  add  to  yeast  Cake 
with  enough  flour  to  make  a  batter;  set  aside  for  one 
hour  to  raise.     Cream  one  cup  sugar  with  one-fourth 
cup  butter,  add  three  eggs,  a  teasponf ul  salt ;  dredge  one 
cupful   Sultana  raisins,  one  cupful  currants  and  one- 

17 


Bread 


fourth  pound  citron  with  flour,  and  add  to  sponge  with 
flour  enough  to  make  a  batter,  after  adding  one  cupful 
lukewarm  milk.  Stir  thoroughly,  then  add  enough 
flour  to  make  a  very  soft  dough.  Knead  fifteen  minutes, 
then  put  in  well-greased  pan  and  let  rise  in  warm  place 
until  very  light.  Bake  in  moderate  oven  forty  minutes. 


French  Pare  two  large  potatoes ;  cover  them  with  boiling  water, 
Potato  boil  five  minutes  and  throw  water  away.  Now  cover 
Rolls  with  one  pint  boiling  water  and  boil  until  potatoes  are 
soft  and  mealy ;  drain,  saving  water.  Mash  potatoes  and 
add  one  pint  scalded  milk ;  beat  until  smooth.  Now  add 
water  in  which  they  were  boiled ;  add  a  level  teaspoonful 
salt  and  when  mixture  is  lukewarm,  add  two  tablespoon- 
fuls  sugar  and  one  cake  compressed  yeast  dissolved  in 
one-third  cup  lukewarm  water;  add  a  pint  and  a  half 
flour;  cover  and  stand  in  warm  place  until  light;  then 
add  flour  enough  to  make  a  very  soft  dough.  Knead 
lightly  until  dough  loses  stickiness,  put  back  in  bowl  and 
when  it  has  doubled  its  bulk,  make  into  tiny  rolls.  Put 
into  greased  French  roll  pan,  and  when  very  light,  bake 
in  quick  oven  fifteen  minutes.  Be  sure  to  have  dough 
soft  as  possible.  ^/ 

Squash  or     Take  two  cups  of  squash  or  pumpkin  (or  sweet  potato 

Pumpkin  is  equally  good)  add  one-half  cup  butter,  five  tablespoon- 

Rolls         fuls  sugar,  one-half  teaspoonful  salt,  one-half  cup  sweet 

milk.    Put  in  saucepan  over  fire  and  warm  to  lukewarm 

Dissolve   one   cake   compressed  yeast  in   one-half   cup 

18 


Bread 


lukewarm  water,  add  this  to  lukewarm  squash.  Now 
add  flour  sufficient  to  make  a  dough  as  soft  as  can  be 
handled.  Turn  out  on  board  and  knead  thoroughly  until 
dough  loses  stickiness;  put  back  into  bowl  and  set  well 
covered  in  warm  place  until  light.  Make  into  rolls,  put 
into  well-greased  pans  and  let  raise  for  one-half  hour,  or 
until  very  light,  then  bake  in  moderate  oven.  These 
rolls  are  delicious  if  cut  in  two  when  cold,  toasted,  but- 
tered and  set  in  the  oven  again  until  hot. 


Scald  one  pint  milk  ;  take  from  fire  and  add  two  round-  Vienna 
ing  tablespoonfuls  butter.  When  lukewarm,  add  a  cake  Rolls 
of  compressed  yeast  dissolved  in  one-third  cup  luke- 
warm water;  add  one-half  teaspoonful  salt  and  flour 
enough  to  make  dough  as  soft  as  you  can  knead.  Knead 
well  twenty  minutes;  put  back  in  bowl  and  leave  for 
several  hours  until  very  light.  Then  make  very  small 
rolls,  putting  into  well-greased  pans  so  they  will  not 
touch  each  other.  Give  them  plenty  of  room  to  raise. 
Cover  and  stand  aside  until  light.  When  ready  for 
oven,  cut  across  the  top  of  each  roll  both  ways,  brush 
with  white  of  egg,  and  bake  in  a  quick  oven  twenty 
minutes.  % 

Scald  one  pint  of  milk  ;  add  three  tablespoonfuls  butter  Crumpets 
and  when  lukewarm  add  a  cake  of  compressed  yeast 
dissolved  in  one-third  cup  lukewarm  water;  add  a  pinch 
of  salt  and  enough  flour  to  make  a  batter.    Beat  well, 
cover,   and  let  stand  until  very  light.     Heat  griddle 

19 


Bread 


French 

Sweet 

Rolls 


slightly,  grease  crumpet  rings  and  place  them  on 
griddle.  Put  two  tablespoonfuls  batter  in  each  ring; 
bake  slowly  on  one  side,  then  turn  them,  rings  and  all. 
As  soon  as  they  are  sufficiently  baked,  remove  the  rings, 
push  the  crumpets  to  one  side  of  griddle,  remove  rings 
and  fill  again.  Pull  them  apart ;  do  not  cut. 


Dissolve  one  cake  compressed  yeast  in  one-half  cup 
lukewarm  water;  take  one  cup  lukewarm  milk,  add 
yeast  to  it  and  enough  flour  to  make  a  batter.  Let  raise 
in  warm  place,  well  covered.  When  light,  rub  together 
one-half  cup  butter  and  one-half  cup  sugar,  beat  gradu- 
ally into  sponge;  add  two  eggs  well  beaten  and  flour  to 
make  same  thickness  as  at  first.  Stand  aside  and  let 
raise  again ;  then  add  flour  enough  to  make  a  soft  dough 
and  knead  thoroughly.  Set  aside  again  until  it  has 
doubled  in  size,  then  roll  out  on  board  and  cut  as  for 
Parker  House  rolls,  only  folding  two  sides  over  after 
spreading  with  soft  butter.  Press  down  in  center  of  roll, 
put  in  pans  well  separated,  and  when  quite  light,  brush 
with  white  of  egg  mixed  with  a  little  water  and  vanilla. 
Sprinkle  granulated  sugar  thickly  over  top  and  bake 
fifteen  minutes.  If  a  napkin  is  laid  over  rolls  in  the  pan 
for  five  minutes  it  gives  a  very  tender  crust. 


Swedish        Scald   one   pint   of   corn   meal,   one   pint   of   boiling 

Bread        water.     When  cool,  add  one  quart  lukewarm  water,  a 

scant  teaspoon ful  salt  and  one  cake  compressed  yeast 

20 


Bread 


dissolved  in  one-third  cup  lukewarm  water.  Now  add 
rye  meal  enough  to  make  a  stiff  dough ;  break  off  a  piece 
about  the  size  of  a  pint  cup,  roll  out  thin,  place  on  a 
cloth,  cover  for  one  hour  and  bake  in  moderate  oven 
forty  minutes.  This  dough  should  be  kneaded  well,  using 
whole  wheat  flour  for  kneading. 


Scald  one  pint  of  milk;  add  to  it  three  tablespoonfuls  German 
butter,  and  when  lukewarm,  add  one  cake  compressed  Horns 
yeast  to  it;  let  dissolve,  then  stir  in  flour  enough  that 
you  can  knead  it.  Put  on  board  and  knead  twenty 
minutes,  adding  flour  on  board  as  needed.  Put  back  in 
bowl  and  set  well  covered  in  warm  place  until  very 
light.  Put  on  board  and  roll  out  in  sheet  about  an  inch 
thick;  cut  or  shape  into  crescents,  place  in  greased  pan 
so  they  will  not  touch  and  let  raise  for  about  one-half 
hour.  They  must  be  very  light.  Put  into  quick  oven 
and  while  they  are  baking,  beat  together  one  tablespoon- 
ful  sugar,  one  of  milk  and  one  of  white  of  egg.  Have 
some  almonds  chopped  fine.  When  rolls  have  been  in 
oven  ten  minutes  take  out  and  brush  with  egg  mixture 
and  dust  thickly  with  almonds  immediately.  Put  back 
in  oven  and  bake  five  minutes  longer. 


Scald  a  half  pint  milk;  add  two  rounding  tablespoon-  Nun's 
fuls  butter.     When  lukewarm  add  one  cake  compressed  Puffs 
yeast,  dissolved  in  one-third  cup  lukewarm  water.    Now 
stir  in  gradually  as  much  flour  as  can  be  worked  with  a 


21 


Bread 


spoon,  but  not  with  the  hands ;  cut  off  spoonfuls  of  this ; 
drop  into  greased  pans.  Cover  and  stand  in  warm  place 
for  one  hour  or  until  light.  Bake  in  quick  oven  thirty 
minutes.  % 

Cupid's  Beat  up  four  eggs,  add  one  cake  compressed  yeast  dis- 
Cakes  solved  in  one  cupful  lukewarm  water,  add  one  pound 
butter,  one  and  one-half  cups  sugar  and  one-half  pint 
milk.  Sift  one  and  one-half  pounds  flour  in  mixing 
bowl;  make  well  in  it  and  add  mixture.  Knead  dough 
thoroughly  and  set  in  warm  place  until  light.  Bake  in 
individual  tins,  first  putting  candied  orange  peel  cut  in 
thin  strips  on  each  cake.  Bake  twenty  minutes. 

French  Scald  one  and  one-half  pints  milk;  when  lukewarm, 
Rolls  add  one  cake  compressed  yeast  dissolved  in  one-fourth 
cup  lukewarm  water.  Stir  in  enough  flour  to  make  a 
batter;  beat  well,  cover  and  set  in  a  warm  place  until 
very  light.  Now  add  another  half  pint  of  lukewarm 
milk  and  a  tablespoonful  salt;  rub  two  tablespoonfuls 
butter  into  a  pint  of  flour  and  stir  this  in.  Then  go  on 
adding  flour  until  you  have  a  dough  stiff  enough  to 
knead.  Knead  this  thoroughly  for  twenty  minutes,  put 
back  in  bowl  and  when  it  has  doubled  its  bulk,  roll  it 
out  carefully  in  long  narrow  strips.  Cut  in  pieces  about 
four  inches  long,  put  in  a  pan  so  they  will  not  touch 
each  other;  cover,  and  when  very  light,  bake  in  a  quick 
oven  fifteen  minutes.  French  roll  pans  can  be  purchased 
at  any  good  hardware  store. 


Bread 


Melt  a  piece  of  butter  the  size  of  an  egg  in  pan  ;  add  Parker 
two   teaspoonfuls   sugar,   one   pint  of   lukewarm  milk,  House 
which  has  been  scalded,  one  teaspoonful  salt,  and  one  Rolls 
cake  compressed  yeast  dissolved  in  a  little  water.     Sift 
flour  enough  in  mixing  bowl  to  make  a  soft  dough. 
Knead  well,  cover  and  stand  in  warm  place  until  light. 
Turn  out  on  molding  board  and  roll  out  in  sheet  an 
inch  thick.    Cut  with  biscuit  cutter,  cover  with  soft  but- 
ter; fold  over  one  side,  pinching  a  small  place  in  the 
center  to  make  it  stay  together.     Put  in  pans  so  they 
cannot  touch  each  other,  set  in  warm  place  to  raise,  then 
bake  about  fifteen  minutes  in  hot  oven. 


Dissolve  one  cake  of  compressed  yeast  in  one  pint  luke-  Irish 
warm  milk;  add  flour  enough  to  make  moderately  stiff  Bread 
sponge;  let  rise  until  light.     Take  one  cup  sugar,  mix 
with  one  cup  butter,  add  whole  wheat  flour  enough  to 
make  a  dough  as  soft  as  can  be  handled,  first  adding  one 
cup  dredged  raisins.     Knead  well  and  let  rise.     Put  in 
pans,  and  when  light,  bake  as  rolls  or  loaves. 


Rub    together    two    tablespoonfuls    butter    and    one  Dutch 
pound  pastry  flour.     Mix  together  one-quarter  pound  Cake 
sugar,  one  teaspoonful  allspice  and  one  teaspoonful  cara- 
way seed  ;  add  to  butter  and  flour  and  mix.    Scald  a  half 
pint   milk,    and   when   lukewarm,    add   one    cake   com- 
pressed   yeast    dissolved    in    one-third    cup    lukewarm 
water;  add  to  flour  and  mix,  adding  a  cup  of  currants 

23 


Bread 


Grand- 
mother's 
Brown 
Bread 


and  one  of  raisins,  which  have  been  dredged  in  flour. 
Put  on  board  and  knead  for  twenty  minutes.  Put  in 
well-buttered  pan  (a  pan  used  for  Boston  brown  bread 
is  best),  put  dough  in  pan,  cover  and  stand  in  warm 
place  until  light.  Bake  in  a  moderate  oven.  It  must  be 
very  light.  Caraway  seed  may  be  omitted,  if  desired. 


Dissolve  one  cake  compressed  yeast  in  one  pint  of  luke- 
warm milk;  add  flour  to  make  sponge;  let  rise  until  it 
begins  to  drop.  Rub  together  butter  the  size  of  an  egg 
and  one  teacupful  sugar;  add  this  to  sponge  with  a 
cupful  of  warm  milk.  Now  add  flour  to  make  dough  as 
soft  as  can  be  handled;  roll  out  about  one  inch  thick, 
spread  thickly  with  butter,  sugar  and  cinnamon.  Roll 
as  for  jelly  cake  and  cut  off  pieces  from  one  end  of 
dough.  Put  in  pan  so  they  will  not  touch  each  other, 
let  raise  for  one-half  hour  then  bake  in  moderate  oven 
twenty  minutes.  % 

Take  three  pints  of  whole  wheat  flour  and  the  same 
amount  of  yellow  corn  meal;  take  one-half  teacupful  of 
molasses,  two  teaspoonfuls  salt,  one  of  soda  and  one  cake 
of  compressed  yeast  dissolved  in  one-third  teacupful  luke- 
warm water;  add  lukewarm  water  enough  to  make  a 
dough  as  stiff  as  you  can  stir  with  a  spoon ;  butter  pans 
well  and  fill  two-thirds  full  of  dough;  brush  with  cold 
water  to  smooth  loaves  and  set  aside  in  warm  place  to 
raise.  They  must  be  very  light.  Bake  in  moderate  oven 
one  hour. 


24 


Bread 


Allow  one-half  pint  of  ground  rice  to  one  quart  of  Rice 
milk ;  put  one  pint  of  milk  over  fire ;  add  one  teaspoonful  Bread 
salt ;  dissolve  rice  in  remainder  of  milk  and  add  this  to 
the  pint  of  boiling  milk,  stirring  constantly.  Allow  to 
boil  four  minutes,  then  at  once  stir  in  as  much  flour  as 
you  can  with  a  spoon.  When  lukewarm  add  one  cake 
compressed  yeast  which  has  been  dissolved  in  one-third 
cupful  of  lukewarm  water;  stir  well.  Let  stand  till 
morning,  then  knead  in  more  flour  until  it  does  not  stick 
to  molding  board.  After  thoroughly  kneading,  put  into 
well-greased  pans  and  let  raise  until  very  light.  Bake 
in  moderate  oven. 


Put  one  pint  of  milk  over  the  fire  to  boil.  When  boil-  Raised 
ing,  stir  in  two-thirds  of  a  cupful  of  corn  meal;  cook  as  Corn  Meal 
you  would  mush;  take  from  fire  and  add  one  pint  of 
scalded  milk  and  a  teaspoonful  salt.  When  lukewarm 
add  one  cake  compressed  yeast  dissolved  in  one-third 
cupful  lukewarm  water;  add  a  pint  of  white  flour  and 
beat  thoroughly ;  cover  and  let  stand  in  warm  place  until 
very  light.  Now  add  flour  enough  to  make  a  dough,  add- 
ing two  tablespoonfuls  sugar  and  one  rounding  table- 
spoonful  butter.  Knead  until  it  loses  all  stickiness. 
Make  into  loaves  and  set  in  warm  place  until  very  light. 
Brush  with  cold  water  and  bake  in  moderately  hot  oven 
three-quarters  of  an  hour. 

25 


Bread 


Rye  Scald  one  pint  of  milk  and  add  one-half  pint  of  water  ; 

Bread  when  lukewarm  add  one  cake  compressed  yeast  dissolved 
in  one-third  cupful  lukewarm  water;  add  one-half  tea- 
spoonful  salt  and  stir  in  sufficient  white  flour  to  make  a 
batter;  beat  thoroughly;  cover  and  stand  in  a  warm 
place  for  one  hour,  or  until  very  light.  Now  add  rye 
flour  enough  to  make  a  dough;  put  on  molding  board 
and  knead  twenty  minutes.  Make  into  loaves  ;  cover  and 
set  in  a  warm  place  one  and  one-half  hours.  Brush  with 
cold  water  to  smooth  loaves  and  bake  in  moderately  hot 
oven  three-quarters  of  an  hour. 


Rolls  Dissolve  one  cake  yeast  in  one  pint  lukewarm  water; 

stir  in  sifted  flour  to  make  a  light  sponge  and  stand  in 
warm  place  until  light.  Then  add  to  sponge  one-half 
pint  milk,  one  tablespoonful  salt,  two  of  sugar  and  two 
of  melted  butter.  Mix  into  a  soft  dough  and  let  stand 
in  well-covered  bowl  until  light.  Then  make  into  rolls, 
let  stand  for  one-half  hour,  and  bake. 


Waffles  Dissolve  one  cake  compressed  yeast  in  one  cup  of  luke- 
warm water  ;  add  one  pint  lukewarm  milk  ;  one  teaspoon- 
ful  salt  and  one  egg,  well  beaten.  Stir  gradually  three 
and  one-half  cups  flour.  Let  rise  three  hours  and  bake 
in  hot  waffle  rings. 

26 


Bread 


Dissolve  one  cake  of  compressed  yeast  in  one-half  cup  Raised 
lukewarm  water ;  add  two  tablespoonf uls  sugar ;  add  one  Plain 
cup  lukewarm  sweet  milk  and  flour  enough  to  make  a  Cake 
batter;  set  aside  in  warm  place  to  raise.    This  will  take 
an  hour  or  more.     Cream  one  and  one-half  cups  sugar 
with  one-half  cup  butter;  add  to  sponge  when  raised; 
then  add  four  well-beaten  eggs,  a  teaspoonful  vanilla  and 
flour  enough  to  make  a  batter  as  for  any  other  loaf  cake. 
Stir  well  and  put  in  well-greased  pans;  cover  and  set 
aside  until  light.    Bake  in  moderate  oven. 


Dissolve  one  cake  compressed  yeast  in  one  cup  luke-  Muffins 
warm  milk;  dissolve  one  and  one-half  teaspoonfuls  salt 
into  one  quart  lukewarm  milk,  add  one  cup  sugar,  one 
tablespoonful  butter,  two  eggs  and  flour  enough  to  make 
rather  stiff  batter.  Mix  over  night  and  bake  in  the 
morning. 


Dissolve  one  cake  compressed  yeast  in  one  cup  luke  Raised 
warm  milk;  add  flour  enough  to  make  batter  and  set  Coffee 
aside  in  warm  place  to  rise.     This  will  take  about  one  Spice 
hour.    When  light,  add  one  cup  strong  black  coffee,  luke-  Cake 
warm,  one  cup  sugar,  one-half  cup  molasses,  one-half  cup 
butter,  creamed  with  sugar,  four  well-beaten  eggs;  add 
one  and  one-half  teaspoonfuls  mixed  spices  with  flour 
enough  to  make  batter  as  for  cake,  put  in  well-buttered 
tins,  and  set  in  warm  place  to  rise.    This  will  take  about 

27 


Bread 


three  hours.  When  very  light,  bake  slowly  in  moderate 
oven.  This  cake  can  be  set  over  night,  if  desired.  Put 
in  all  ingredients  and  set  in  kitchen. 


Finger  Scald  one-half  cup  cream,  add  two  tablespoonfuls 
Rolls  sugar  and  one-half  tablespoonful  salt.  When  mixture  is 
lukewarm,  add  one  cake  compressed  yeast,  dissolved 
in  a  little  lukewarm  water  (one-fourth  cup).  When 
thoroughly  mixed,  add  one  and  one-half  cups  flour.  Put 
on  board  and  knead  until  smooth ;  cover,  and  set  in  warm 
place  to  raise.  When  very  light,  return  to  board  and 
gently  roll  to  one-half  inch  thickness ;  shape  with  a  lady 
finger  cutter,  place  in  buttered  pan  so  they  will  not 
touch.  Let  raise  again,  and  bake  in  moderate  oven. 
When  they  have  been  baking  for  ten  minutes,  take  out 
and  brush  over  with  melted  butter;  return  to  oven  for 
five  minutes. 


Reception  Scald  two  cups  milk;  when  lukewarm  add  two  table- 
Kolls  spoonfuls  sugar,  one-fourth  cup  butter,  one-half  table- 
spoonful  salt  and  one  cake  compressed  yeast  dissolved  in 
one-fourth  cup  lukewarm  water;  add  three  cups  flour, 
beat  thoroughly ;  cover,  set  in  warm  place  to  rise ;  when 
quite  light,  add  two  and  one-half  cups  flour,  knead  well ; 
cover,  let  rise  again ;  then  put  on  board,  roll  out  one-half 
inch  thick,  make  into  rolls ;  let  rise  again  and  bake. 

28 


Bread 


Mix  one  cupful  of  lukewarm  wheat  mush,  one-fourth  Date 
of  a  cupful  of  brown  sugar,  two  tablespoonfuls  butter  and  Bread 
one-half  tablespoonful  salt.     When  lukewarm,  add  one 
cake  compressed  yeast  dissolved  in  one-fourth  cupful  luke- 
warm water;  add  enough  flour  to  make  dough;  knead, 
working  in  one  cupful  chopped  and  stoned  dates;  cover, 
set  in  warm  place  to  raise.    When  light,  put  in  buttered 
pan  as  rolls  or  loaves.     Let  raise  again  and  bake  in 
moderate  oven. 


Take  six  good-sized  potatoes,  boil  and  mash  very  fine ;  Potato 
add  one  pint  potato  water  and  two  pints  hot  water.    Stir  Bread 
in  flour  until  you  have  a  stiff  batter;  when  lukewarm, 
add  one  cake  compressed  yeast  dissolved  in  one-fourth 
cupful  lukewarm  water;   cover,  set  in  warm  place  to 
raise.     When  light,  add  two  tablespoonfuls  sugar,  one 
tablespoonful  salt  and  one  tablespoonful  butter  (melted)  ; 
add  flour  to  make  dough,  knead  twenty  minutes.     Let 
raise  again,  make  into  loaves  or  rolls.    Let  raise  and  bake. 


Dissolve  one  cake  compressed  yeast  in  one-half  cup  Raised 
lukewarm  water;  cream  one-half  cup  butter  with  one  Feather 
and  one-half  cups  sugar,  add  one  teacupful  milk;  add  Cake 
yeast  and  four  well-beaten  eggs;  add  one  teaspoonful 
vanilla  and  flour  enough  to  make  an  ordinary  batter. 
Set  aside  and  let  raise.     When  light,  pour  in  well-but- 
tered pans  and  let  raise  again ;  then  bake  as  any  ordinary 
cake. 


Bread 


Raised          Dissolve  one  cake  compressed  yeast  in  one  cup  milk; 

Layer        add  one  teaspoonful  sugar  and  flour  enough  to  make 

Cake         batter.    Set  aside  in  warm  place,  well  covered,  to  raise. 

When  light,  have  ready  one-half  cup  butter  creamed 

with  one  and  one-half  cups  sugar;  add  to  sponge.    Now 

separate  sponge,  dividing  it  in  half;  add  to  one-half 

of  it  the  well-beaten  yolks  of  four  eggs,  vanilla  and  flour 

enough  to  make  ordinary  cake  batter;  put  in  well-but- 

tered pans  and  let  raise  and  bake.    Do  same  with  other 

half,  using  whites  of  four  eggs. 


Raised  Dissolve  one  cake  compressed  yeast  in  one  cup  luke- 
Potato  warm  milk;  add  one  cup  of  finely  mashed  potato  and 
Cake  flour  enough  to  make  a  sponge  rather  thin;  set  aside  in 
warm  place,  well  covered  until  light.  Cream  two  cups 
sugar  with  three-fourths  cup  butter;  add  one-half  cup 
lukewarm  milk,  four  eggs,  one  at  a  time,  one  teaspoonful 
cinnamon,  one  teaspoonful  allspice,  one  teaspoonful 
cloves,  one  cup  chopped  English  walnuts,  one  cup 
raisins,  two  cupfuls  flour  and  three  tablespoonfuls  ground 
chocolate;  mix  all  ingredients  well  together  and  put  in 
buttered  pan  to  raise.  Set  in  warm  place.  When  light, 
bake  in  moderate  oven  slowly.  Eequires  long  baking. 


Baking  Four  cups  flour,  two  teaspoonfuls  baking  powder,  one- 
Powder  half  cup  sugar,  two  cups  sweet  milk,  two  eggs,  one  tea- 
Nut  spoonful  salt,  one  cup  chopped  walnuts,  one  cup  seedless 

Bread  raisins.  Mix  dry  ingredients,  add  milk  and  eggs,  mix 

to  stiff  dough;  put  in  pans,  stand  thirty  minutes,  then 

bake  one  hour.    Makes  nice  toast. 

30 


Bread 

Rub  two  rounding  tablespoonfuls  butter  in  one  quart  Milk 
sifted  flour;  add  two  teaspoonfuls  baking  powder  and  a  Biscuits 
level  teaspoonful  salt;  grease  a  baking  pan,  have  rolling 
pin  and  cutter  ready;  then  add  sufficient  milk  to  make 
a  soft  dough.     Turn  on  board  and  knead  quickly;  roll 
out  and  cut  in  small  biscuits.    Put  in  pan  so  they  will 
not  touch ;  brush  with  milk  and  bake  in  quick  oven. 


Beat  up  two  eggs;  add  one-half  pint  milk  and  a  cup  Muffins 
and  a  half  white  flour  and  beat  thoroughly;  add  two 
tablespoonfuls  melted  butter,  one-half  teaspoonful  salt 
and  one  rounding  teaspoonful  baking  powder.  Beat  well 
and  pour  into  well-greased  gem  pans.  Bake  twenty 
minutes. 


Three  pints  graham  flour,  one  cup  molasses,  one  tea-  Graham 

spoonful  soda,  one  teaspoonful  salt  and  sour  milk  enough  Bread  with 

to  make  soft  dough.    Stir  thoroughly,  put  in  pans,  bake  baking 

one  hour.  powder 


31 


MEMORANDA 


CAKES 


Cakes 

In  one  full  cup  of  flour  mix  one  cup  sugar.    Beat  up  Sponge 
he  yolks  of  four  eggs ;  add  two  tablespoonfuls  cold  water  Cake 
,nd  a  little  vanilla ;  add  this  to  flour  and  sugar  and  last 
,dd  whites  of  four  eggs,  well  beaten.    Beat  all  together 
.nd  bake  in  a  slow  oven  one-half  hour. 


Take  four  eggs,  one  cup  sugar,  one  cup  flour,  one  tea-  Roll 
poonful  baking  powder  and  a  pinch  of  salt.    Beat  eggs  Jelly 
eparately;  add  sugar,  flour,  baking  powder  and  salt  to  Cake 
-oiks  of  eggs  and  lastly  add  whites.     Spread  in  long 
>ans.    Bake  in  quick  oven  and  spread  with  jelly  and  roll 
rhile  hot. 


Take  one  cup  niolasses,  one-half  cup  boiling  water,  one-  Molasses 
ourth  cup  butter,  two  eggs,  one  teaspoonful  soda,  one  Cake 
easpoonful  cinnamon,  one  teaspoonful  cloves  and  two 
ups  flour.     Mix  cinnamon  and  cloves  in  flour  before 
.dding  to  other  ingredients. 


Two  cups  molasses,  one-fourth  cup  butter,  two  tea-  Soft 
poonfuls  soda,  one  cup  sour  milk  and  two  well-beaten  Gin-ger- 
ggs  and  mix  together  thoroughly.    Take  two  tablespoon-  bread 
uls  ginger,  one-half  teaspoonful  cinnamon  and  a  little 
lutmeg,  and  allspice  and  mix  with  one  cup  flour;  add 
>ne-half  teaspoonful  salt;  add  flour  and  spices  to  other 
ngredients  and  add  enough  more  flour  to  make  a  rather 
tiff  batter.     Bake  in  a  moderate  oven  at  least  forty 
ninutes. 

35 


Cakes 


Madeira 
Cake 


Pound 
Cake 


Spice 
Cake 


Layer 
Cake 


One-half  cup  sugar,  one-fourth  cup  butter,  two  eggs, 
one  teaspoonful  baking  powder  and  one  cupful  flour; 
cream  butter  and  sugar,  mix  baking  powder  with  flour 
and  add  to  butter  and  sugar,  and  lastly  add  well-beaten 
eggs.  Bake  in  buttered  tin  for  one-half  hour. 


One  pound  butter,  two  cupfuls  sugar,  ten  eggs  and 
two  tablespoonf  uls  rose  water  ;  add  flour  enough  to  make 
batter.  Beat  the  sugar  and  butter  together  to  a  cream  ; 
add  rose  water  and  about  one-fourth  of  the  flour  you 
intend  to  use.  Beat  eggs  until  very  light,  and  gradually 
stir  in  the  butter  and  sugar  ;  then  add  flour,  a  small  quan- 
tity at  a  time,  beating  constantly.  Put  in  well-buttered 
pan  and  bake  in  moderate  oven  about  two  hours  or  longer. 


Cream  one-half  pound  butter  with  one  cup  sugar  ;  add 
two  well-beaten  eggs,  a  teacupf  ul  milk  ;  mix  together  one 
heaping  teaspoonful  baking  powder,  one  and  one-half 
teaspoonfuls  mixed  spices  and  one-half  pound  Sultana 
raisins  with  one  pound  of  flour  ;  add  gradually  to  butter, 
sugar,  etc.  Beat  thoroughly.  Put  in  buttered  tins  and 
bake  in  moderate  oven  one  hour. 


One  heaping  cupful  sugar,  one-half  cupful  milk,  two 
eggs,  one  pint  flour,  two  teaspoonfuls  baking  powder  and 
one  teaspoonful  lemon  or  vanilla  extract.  Cream  to- 
gether butter  and  sugar ;  add  milk  and  well-beaten  eggs ; 


36 


Cakes 

add  baking  powder  to  flour,  add  extract,  stir  well  and 
bake  in  rather  hot  oven.  This  cake  can  be  depended 
upon,  and  is  better  if  more  eggs  are  used. 


Cream  one-half  pound  butter  with  one  cupful  sugar;  Plain 
add  three  well-beaten  eggs,  one  teacupful  milk ;  take  four  Cake 
cupfuls  flour,  add  two  teaspoonfuls  baking  powder,  one 
teaspoonful  mixed  spices  and  either  two  ounces  of  cara- 
way seeds  or  one  cupful  Sultana  raisins  dredged  in  flour ; 
add  this  to  butter,  sugar  and  milk ;  stir  well,  and  bake  in 
buttered  tin  for  one  hour. 


Two  quarts  fresh  milk,  one  quart  sugar,  three  well-  Lemon 
beaten  eggs.     Freeze  ten  minutes,  then  stir  in  juice  of  Sherbet 
six  lemons  and  finish  freezing.     A  can  of  grated  pine- 
apple may  be  added,  if  desired. 


First  part — Cream  one-half  cup  butter  with  one  and  a  Devil's 
half  cups  granulated  sugar ;  add  two  eggs  well  beaten,  one  Food 
cup  of  sweet  milk,  two  cups  unsifted  pastry  flour.  Second 
part — One-half  cup  grated  chocolate,  one-half  cup  boiling 
water,  one  teaspoonful  of  soda ;  mix  well  and  add  to  first 
part.  This  makes  a  thin  batter.  This  cake  should  be 
served  with  the  following  filling :  FUDGE  FILLING — Two 
cups  of  sugar,  one-half  cup  butter  (scant),  one-half  cup 
milk,  two  tablespoonfuls  of  chocolate,  one  teaspoonful  of 
vanilla.  Cook  like  fudge,  but  not  quite  so  long.  Beat 
until  it  thickens,  than  spread  on  cake. 

37 


Cakes 


White 
Layer 
Cake 


Pine- 
apple 
Sherbet 


Maple 
Mousse 


Potato 
Cake 


One  and  one-half  cups  sugar,  one-half  cup  butter,  one 
cup  sweet  milk,  two  cups  of  flour,  two  teaspoonfuls  bak- 
ing powder,  whites  of  four  eggs,  well  beaten,  one  tea- 
spoonful  vanilla.  Serve  with  following  filling :  MARSH- 
MALLOW  FILLING — Two  cups  of  sugar,  one-half  cup  corn 
syrup.  Boil  until  it  spins  a  thread.  Pour  this  into 
beaten  whites  of  two  eggs  and  add  small  box  of  marsh- 
mallows,  stirring  constantly. 


Boil  one  quart  of  sugar  and  one  quart  of  water  until 
it  is  a  good  syrup ;  take  one  can  of  grated  pineapple  and 
the  juice  of  three  lemons;  strain.  Pour  hot  syrup  in 
this  and  let  cool;  add  one  pint  of  cold  water  and  the 
beaten  whites  of  three  eggs;  freeze. 


One  cup  maple  syrup,  yolks  of  six  eggs;  whip  eggs 
thoroughly;  put  in  double  boiler  with  syrup  and  cook, 
stirring  constantly;  let  cool  and  beat  into  one  quart  of 
whipped  cream.  Put  in  a  can  and  pack  ice  and  salt 
about  it  as  for  freezing.  Let  stand  six  hours,  and  when 
ready  for  use,  dip  can  an  instant  in  hot  water  and  the 
mousse  will  slip  out  on  a  platter,  and  can  be  sliced  off. 


Two  cups  sugar,  three-fourths  cups  butter,  one  cup  of 
mashed  potato,  one-half  cup  milk,  two  cups  of  flour,  one 
cup  chopped  English  walnuts,  four  eggs,  two  heaping 
teaspoonfuls  baking  powder,  one  teaspoonful  cinnamon, 


38 


_  Cakes 

one  teaspoonful  of  allspice,  one  teaspoonful  of  cloves, 
one  cup  of  raisins,  three  tablespoonfuls  brown  chocolate. 
Mix  all  ingredients  together  and  bake  in  slow  oven. 


One  and  a  half  cups  sugar,  mix  in  five  eggs,  one  at  a  Dainty 
time;  five  tablespoonfuls  of  chocolate,  a  little  cinnamon,  Chocolate 
one  tablespoonful  whisky  or  brandy.     Mix  in  one  and  Squares 
one-half  cups  of  flour  and    two    teaspoonfuls    baking 
powder.    Mix  all  together,  and  bake  in  quick  oven. 


Put  one  cup  water,  one-half  teaspoonful  salt  and  one-  Cream 
fourth  cup  butter  in  saucepan  over  fire  to  boil;  as  soon  Puffs 
as  it  boils,  add  one  and  one-half  cups  pastry  flour  and 
stir  well  until  it  leaves  side  of  pan;  this  will  take  about 
five  minutes.  "When  mixture  is  cool,  add  four  well-beaten 
eggs,  one  at  a  time.  When  well  mixed,  drop  in  a  well- 
buttered  bake  pan,  a  small  tablespoonful  at  a  time,  allow- 
ing room  for  spreading.  Bake  thirty  minutes  in  rather 
hot  oven  until  well  risen.  They  must  be  well  baked. 
Split  open  when  cool  and  fill  with  following:  One  pint 
boiled  milk,  two  tablespoonfuls  cornstarch;  three  eggs 
well-beaten,  three-fourths  cup  sugar  and  one-half  tea- 
spoonful  salt.  Wet  corn  starch  in  cold  milk  and  cook  in 
boiling  milk  for  about  ten  minutes,  stirring  constantly. 
Beat  up  eggs,  add  sugar  and  salt  ;  stir  into  milk  and  let 
cook  for  a  few  minutes.  When  cool  flavor  with  any  ex- 
tract desired.  These  cream  puffs  are  also  delicious  when 
filled  with  stiffly  whipped  cream. 

39 


Cakes 


Chocolate 

Drop 

Cakes 


Nut 

Ginger 

Cookies 


Cream  one  cup  sugar  with  one-half  cup  butter.  Beat 
in  three  eggs,  adding  eggs  one  at  a  time,  until  mixture 
is  smooth;  add  one  cup  sweet  milk  and  one  and  two- 
thirds  cups  flour  in  which  has  been  sifted  two  table- 
spoonfuls  baking  powder  and  two  tablespoonfuls  pow- 
dered chocolate  or  cocoa.  Beat  well  together,  and  bake  in 
muffin  or  gem  pans,  well  buttered. 


One  cup  sour  milk,  one  cup  molasses,  one-half  cup 
butter,  one  and  one-half  teaspoonfuls  soda,  two  tea- 
spoonfuls  ginger,  one  teaspoonful  salt,  one  cup  chopped 
nuts.  Dissolve  soda  in  a  little  water,  add  to  molasses 
and  beat  thoroughly;  add  milk,  butter,  ginger,  salt  and 
flour  enough  to  make  batter  or  very  soft  dough.  Put  on 
board,  add  chopped  nuts  (English  walnuts  are  best),  roll 
lightly;  cut  into  cookies  and  bake  in  rather  quick  oven. 


A  pinch  of  salt  added  to  the  whites  of  eggs  will  make 
them  whip  better. 


Try  ground  caraway  seed  as  flavoring  for  a  simple 
cake.    Many  prefer  the  ground  spice  to  the  seeds. 


40 


Fillings    for    Cakes 


Two-thirds  cup  maple  sugar  and  two  tablespoonfuls  Maple 
butter   cooked  until  it  shreds.     Take  from  fire,   have  Cream 
ready  whites  of  two  eggs,  stiffly  beaten;  pour  gradually  Filling 
into  hot  syrup,  stirring  constantly.    Beat  until  smooth, 
then  add  one-half  cup  cream,  whipped.    Flavor  with  a 

little  vanilla. 

& 

Take  one-half  cup  butter,  cream  into  it  as  much  pow-  Hard 
dered  sugar  as  possible.  Beat  smooth.  Flavor  with  Sauce 
vanilla  for  Devil's  food  cake  or  with  sherry  for  suet  or 

plum  pudding. 

* 

Put  one  cup  sugar,  one-third  cup  milk  and  one  heaping  Soft 
teaspoonful  butter  over  fire  and  boil,  without  stirring,  Frosting 
five  minutes.    Remove  from  fire  and  beat  rapidly,  adding 
a  little  lemon  juice  while  beating.    Put  on  cake  before 
it  hardens  and  smooth  with  knife. 


Take  three  squares  of  chocolate  and  chop  finely;  put  Chocolate 
in  dish  with  one-third  cup  sweet  milk  and  one  cup  sugar.  Frosting 
Boil  in  double  boiler  until  thick;  add  the  yolks  of  two 
beaten  eggs  and  cook  until  smooth,  stirring  constantly. 
Spread  on  cake  at  once. 


Take  two   cupfuls   granulated  sugar  and  two-thirds  Boiled 
cupful  water  ;  put  in  dish  over  fire.    Boil  without  stirring  Frosting 
until  it  threads.    Take  from  fire  ;  have  ready  the  beaten 
whites  of  two  eggs;  add  to  syrup  slowly,  stirring  con- 


41 


Fillings    for    Cakes 


stantly.  Put  on  cake  before  it  hardens.  This  is  a  dif- 
ficult icing  to  make  successfully,  as  it  is  so  easy  to  cook 
too  long;  add  any  kind  of  fruit  to  icing,  if  desired. 


Icing  for       Take  three  tablespoonfuls  powdered  sugar,  add  to  it 
Drop         one  tablespoonf ul  water ;  stir.    Put  on  drop  cakes  before 
Cakes        they  are  cold  and  let  harden.    This  is  also  a  nice  frosting 
for  sweet  buns,  snails  or  cinnamon  rolls. 


Frosting 
for  Dark 
Cakes 


Take  two  tablespoonfuls  sugar,  one  tablespoonful  flour 
and  one  teaspoonful  cinnamon.  Take  butter  the  size  of 
an  egg  and  mix  with  sugar  and  other  ingredients  to  a 
cream.  Put  on  cake  with  knife  while  cake  is  hot.  The 
heat  of  cake  will  harden  icing  sufficiently.  This  is  nice 
for  coffee  cake,  loaf  cake  and  any  spice  cake.  Any  kind 
of  chopped  nuts  can  be  added  to  frosting,  if  desired. 


Tutti 

Frutti 

Filling 


Take  whites  of  two  eggs,  well  beaten;  add  powdered 
sugar  to  make  soft  icing;  flavor  with  vanilla.  Stir  into 
icing  one  cupful  seeded  raisins,  chopped  fine;  three 
tablespoonfuls  currants.  If  liked,  add  two  tablespoonfuls 
marmalade  (orange).  Any  other  fruit  or  nuts  may  be 
used  for  this  icing,  if  desired.  Figs  are  particularly 
nice. 


Nut  One  cupful  sugar,  one  cupful  thick,  sweet  cream  and 

Filling      butter  the  size  of  an  egg.     Boil  together  ten  minutes, 

after  adding  one  cupful  nuts  of  any  kind,  chopped  fine. 

42 


PUDDINGS 

AND 

SAUCES 


Puddings    and     Sauces 


Scald  one  quart  of  sweet  milk  in  double  boiler;  add  Sago 
one-half  cup  of  sago  and  one-half  teaspoonful  salt  and  Pudding 
cook  until  transparent,  stirring  frequently ;  add  one  and 
one-half  tablespoonfuls  butter  and  one  beaten  egg;  melt 
one-half  cup  sugar  in  sauce  pan  until  brown;  add  one- 
half  cup  water  and  stir  into  the  sago.    Turn  into  a  dish 
and  bake  about  one-half  hour.     Serve  with  any  sauce 
desired. 


Mix  together  one  and  one-half  cups  of  flour,  one  table-  Ginger 
spoonful    of    ginger,    one    teaspoonful    soda,    one    cup  Pudding 
molasses,  one-half  cup  suet,  chopped  fine ;  two-thirds  cup 
boiling  water  and  two  beaten  eggs.     Steam  one  hour  or 
more,  and  serve  with  hard  or  liquid  sauce. 


Take  one  cupful  bread  crumbs,  two  eggs,  one  teacup  Bread 
sugar,   one   tablespoonful  butter,   one-half   teaspoonful  Pudding 
salt,  one  teaspoonful  vanilla  and  one  pint  of  sweet  milk. 
Mix  all  together  thoroughly,  sprinkle  with  nutmeg  and 
bake  for  one-half  hour.    A  cup  of  raisins  may  be  added, 
if  desired.    Serve  with  soft  sauce. 


Pare  three  cooking  apples ;  cut  in  eighths  and  core.  Baked  or 

Make  a  baking  powder  biscuit  dough,  roll  out  one-half  Steamed 

inch  thick,  cut  in  squares  about  as  big  as  a  sauce  dish ;  put  Apple 

three  pieces  of  apple  on  each  square  and  fold  over  and  Dumplings 
pinch  together  so  they  will  remain  closed.  Put  in  steamer 


45 


Puddings    a  nd    Sauces 


Apple 
Tapioca 


Caramel 
Sauce 


Rice 
Pudding 


Banana 
Pudding 


and  steam,  well  covered,  for  three-quarters  of  an  hour. 
They  can  be  put  in  oven  and  baked,  if  liked  that  way. 
Serve  with  soft  sauce. 


Cook  three-fourths  cup  of  pearl  barley  in  one  quart 
boiling  water  until  soft;  pare  and  core  six  large,  firm 
apples ;  put  in  baking  dish,  add  one  cup  sugar  and  small 
piece  of  butter.  Pour  tapioca  into  dish  with  apples  and 
bake  until  apples  are  done.  Serve  with  any  sauce  de- 
sired. This  is  better  cold.  Any  fruit  is  equally  good 
with  the  tapioca.  Berries  may  be  used.  Do  not  cook 
them,  but  put  in  hot  tapioca  and  let  cool. 


Put  one  cup  sugar  in  sauce,  pan  and  stir  constantly 
over  fire  until  sugar  melts  and  turns  a  light  brown. 
Then  add  water  and  let  boil  two  minutes  or  more ;  then 
let  cool.  % 

Take  one  quart  of  milk,  one  cup  boiled  rice,  one  cup 
sugar,  three  eggs,  a  little  salt,  and  one  cup  dredged 
raisins.  Mix  all  together  and  bake ;  add  a  little  cinnamon 
or  nutmeg  sifted  over  pudding  before  baking. 


Put  into  a  sauce  pan  one  cup  sugar,  four  tablespoonf uls 
butter  and  one-half  cup  corn  starch ;  beat  together  until 
smooth,  then  add  one  quart  of  boiling  water;  beat  yolks 
of  four  eggs  very  light,  and  add  mixture  to  them.  Put 
over  fire  and  stir  until  thick.  Cut  some  ripe  bananas 
very  fine  and  add  to  custard  before  it  sets.  Beat  the 


46 


Puddings    and    Sauces 


whites  of  the  eggs  stiff,  flavor  with  juice  of  one  lemon, 
adding  one  cup  powdered  sugar.  Spread  on  custard 
and  brown  in  oven  slightly.  Serve  cold. 


One-half  pound  dried  figs,  two  cupfuls  bread  crumbs,  Fig 
one  cupful  chopped  suet,  one  cupful  brown  sugar,  three  Pudding 
eggs,  one-half  cupful  flour,  one-half  cupful  milk,  nutmeg 
to  taste.     Mix  ingredients  well,  adding  eggs  last.     Boil 
four  hours  in  double  boiler. 


One  cup  chopped  suet,  one  cup  seeded  raisins,  one  cup  Suet 
molasses,  one  cup  sour  milk,  one  cup  currants,  one  egg,  Pudding 
one  teaspoonful  of  salt,  one  teaspoonful  of  soda,  three 
cups  flour.     Put  in  floured  pudding  bag,  leaving  room 
to  swell,  and  steam  or  boil  two  hours.    Serve  with  lemon 
pudding  sauce  as  follows : 

LEMON  SAUCE — Cream  one  cup  sugar  with  one-half 
cup  butter;  add  juice  and  rind  of  one  lemon;  add  one 
egg  well  beaten,  one-half  teaspoonful  grated  nutmeg. 
Set  dish  in  pan  of  hot  water ;  add  one  cup  boiling  water, 
stir  five  minutes.  Keep  hot  until  used. 


Three  eggs,  three  cups  of  flour,  one  cup  of  chopped  English 
suet,  one-half  cup  candied  lemon  peel,  one  cup  molasses,  pium 
one  cup  sweet  milk,  one  teaspoonful  of  soda,  one  tea- 
spoonful  salt,   one-half  cup   chopped  citron,   one-third 
teaspoonful  each  of  cinnamon,  cloves  and  nutmeg;  one 
cup  raisins,  one  cup  currants,  one  cup  brown  sugar,  two 
level  teaspoonfuls  cream  of  tartar.     Tie  loosely  in  pud- 
ding bag  and  steam  or  boil  four  hours. 

47 


MEMORANDA 


MEATS 


Meats 


Beef  should  be  a  bright,  clear  red,  and  the  fat  should 
be  white.  The  finest  pieces  are  the  sirloin  and  the  ribs  — 
the  latter  making  the  best  roasting  piece  in  the  animal. 

Before  cooking  steaks,  put  them  on  platter  containing 
a  little  olive  oil,  and  turn  several  times.  This  makes 
them  tender,  and  is  much  better  than  pounding  them. 

In  selecting  pork,  great  care  must  be  exercised.  Do 
not  buy  clammy  pork.  If  the  rind  is  hard,  pork  is  old. 

Veal  should  be  of  a  delicate  pink  color,  fine  in  grain 
and  with  plenty  of  kidney  fat.  It  should  never  be  eaten 
under  two  months  old. 

Mutton  should  be  firm,  the  flesh  close  grained  and  the 
fat  white  and  hard. 


With  roast  pork  —  apple  sauce  or  cranberry  sauce.          Meats 

With  roast  mutton  —  caper  sauce,  currant  jelly.  and 

With  roast  beef  —  mustard,    tomato   sauce,    cranberry   Their 
sauce,  pickles.  Accom- 

With  cold  roast  beef,  mutton  or  pork  —  horseradish,  paniments 
mustard  or  dill  pickles. 

With  boiled  mutton  —  caper  sauce,  onion  sauce. 

With  roast  lamb  —  mint  sauce. 

With  boiled  fowls  —  bread  sauce,  cranberry  sauce  or 
jellies. 

With  roast  turkey  —  cranberry  sauce. 

With  boiled  turkey  —  oyster  sauce. 

With  wild  game  —  cranberry  jelly,  currant  jelly. 

51 


Meats 


With  roast  goose  —  cranberry  or  apple  sauce,  or  grape 
jelly. 

Serve  spinach  with  veal,  and  green  peas  with  spring 
lamb. 


Spiced  Boil  a  shank  of  beef  in  as  little  water  as  will  merely 

Beef  cover  it  ;  cook  till  meat  falls  from  bone.    Chop  very  fine, 

spice   with   ground   cloves,   pepper,   salt   and   summer 

savory  ;  add  sufficient  of  the  liquor  in  which  it  was  boiled 

to  moisten  well.    Press  into  moulds,  and  when  cold,  slice. 


Tenderloin     Roast  the  tenderloin;  when  taken  from  oven,  lay  on 
with  a  platter;  slice  thin,  but  lay  together  closely  and  pour 

Mush-        over  a  mushroom  cream  sauce.    Serve  at  once. 
rooms  ^ 

Fried  Take  one  set  brains;  scald  for  a  few  minutes  in  hot 

Calves'        water  after  cleaning  thoroughly;  dip  into  beaten  egg 
Brains        and  cracker  crumbs  and  fry  in  butter  a  light  brown. 
Garnish  with  parsley  and  serve  hot. 


Scrambled      To  one  pound  of  sausage  use  five  eggs;  have  pan  hot 

Sausages    and  well  buttered;  break  sausage  into  bits,  keep  turning 

until  done,  but  not  brown;  turn  the  well-beaten  eggs 

over  this;  scramble  with  sausage  until  thick.     Serve  at 

once. 

52 


Meats 


Take  two  cups  flour,  one-quarter  pound  of  suet,  cut  Pasties 
fine,  one-quarter  pound  of  lard  and  a  little  salt;  mix 
together  with  a  little  water  or  milk  and  roll  out  flat; 
now  spread  over  one-half  of  it  a  layer  of  cold  chopped 
meat  (raw),  one  sliced  potato,  one  small  onion,  a  little 
turnip  or  parsley,  a  little  pepper  and  salt,  and  a  table- 
spoonful  butter;  fold,  paste  over  and  crimp  around  all 
sides.  Bake  well  done. 


Make  a  sauce  of  two  tablespoonfuls  butter  and  one-  Calves' 

fourth  cup  flour  ;  add  one  and  a  half  cupf  uls  milk  ;  add  Brains 

one  can  mushrooms,  or  one-half  pound  fresh  ones,  and  and 

cook  seven  minutes;  then  add  two  sets  of  well-cleaned  Mush- 

brains,  salt  and  paprika  to  taste.    When  ready  to  serve,  rooms 
add  one  tablespoonful  lemon  juice  and  one  tablespoonful 
chopped  parsley.    Serve  on  toast. 


Accumulated  drippings  can  be  clarified  (except  mut- 
ton) by  putting  into  a  basin  and  slicing  into  it  a  raw 
potato,  allowing  it  to  boil  long  enough  for  the  potato 
to  brown,  which  causes  all  impurities  to  disappear. 
Remove  from  fire  and  drain  into  basin. 


53 


MEMORANDA 


POULTRY 


Poultry 


Boil   chicken   until   tender;   when   done   remove   the  Hungarian 
bones  and  cut  meat  into  small  cubes.    Put  chicken  back  Chicken 
into  liquor,  add  six  tomatoes  and  six  small  onions,  salt,  Goulash 
pepper,  a  teaspoonful  of  sugar  and  a  tablespoonful  of 
butter.    Cook  all  fifteen  minutes  and  serve  on  toast. 


Boil  two  chickens  until  tender  enough  to  fall  from  the  Pickled 
bones.    Put  meat  into  a  stone  jar  and  pour  over  it  one  Chicken 
and  a  half  pints  of  cider  vinegar  which  has  been  mixed 
with  half  of  the  water  in  which  the  chickens  were  boiled ; 
add  a  few  whole  spices,  if  desired.    This  will  be  ready  in 
two  days,  and  is  good  for  luncheon  or  supper. 


Cut  up  two  chickens  and  boil  them  with  very  little  Pressed 
water  until  the  meat  drops  from  the  bones;  remove  the  Chicken 
bones  and  skin  and  chop  the  meat  coarsely;  return  it  to 
the  liquor  and  season  with  salt  and  pepper;  bring  to  a 
boil  and  turn  into  an  oblong  bread  pan.    When  cool,  this 
will  turn  out  as  jelly,  and  may  be  sliced. 


Prepare  two  young  chickens,  cut,  ready  for  serving;  Chicken, 
season  with  salt  and  pepper  and  fry  in  butter ;  remove  the  Southern 
seeds  of  eight  red  peppers;  cover  them  with  water  and  Style 
boil  until  soft;  mash  and  rub  through  a  sieve;  add  one 
teaspoonful  of  salt,  one  onion  and  two  cloves  of  garlic, 
finely  chopped ;  add  this  to  the  chicken  with  three  cupfuls 

57 


Poultry 


Creamed 
Chicken 


Delicious 
Dressings 


of  boiling  water ;  cook  until  done.  When  ready  to  serve 
remove  the  chicken  and  thicken  the  liquor  with  three 
tablespoonfuls  each  of  butter  and  flour,  rubbed  together. 


Melt  three  tablespoonfuls  of  butter,  add  four  and  one- 
half  tablespeonfuls  of  flour,  and  stir  until  thoroughly 
blended  (a  wire  whisk  being  the  best  utensil  to  use  for 
this  purpose),  then  pour  on  gradually,  while  stirring 
constantly,  three-fourths  of  a  cupful  each,  of  chicken 
stock  and  rich  milk.  When  the  boiling  point  is  reached 
add  one  and  one-half  cupfuls  of  cold  cooked  chicken  cut 
in  dice,  and  season  with  one-half  of  a  teaspoonful  of  salt, 
one-eighth  of  a  teaspoonful  of  celery  salt,  and  a  few 
grains  of  cayenne.  Let  stand  in  a  double  boiler  twenty 
minutes,  that  the  chicken  may  absorb  the  sauce. 


A  delicious  dressing  for  turkey  or  chicken  is  made  with 
one  cup  sausage  meat,  mixed  with  two  cupfuls  bread 
crumbs ;  season  with  pepper  and  salt ;  no  butter  is  needed. 

As  a  dressing  for  duck,  take  one  cupful  mashed  pota- 
toes, three  cupfuls  bread  crumbs  and  five  or  six  stalks 
celery,  chopped  finely;  add  one  onion,  chopped;  add 
butter,  salt  and  pepper  to  taste. 

For  roast  veal,  one-half  pound  of  chestnuts,  finely 
chopped;  three  cupfuls  bread  crumbs,  slightly  browned; 
butter,  salt  and  pepper  to  taste.  Moisten  with  milk. 
This  must  be  well  seasoned. 

58 


FISH 


_  Fish 

If  fresh,  the  eyes  will  be  bright  and  bulging  out.    The  Hints  about 
flesh  will  be  firm.  Fish 

Do  not  leave  fish  in  water  after  boiling.  If  cooked 
too  soon,  take  from  water,  put  on  dish  and  cover. 

In  frying  fish  use  deep  pan.  Fat  must  be  smoking  hot 
when  fish  are  put  in  to  fry.  When  done,  drain  and  serve 
with  parsley  and  lemon.  When  broiling  fish,  have  the 
gridiron  clean,  and  when  hot,  grease  slightly.  Lemon  is 
always  served  with  fish. 


Boil  for  twenty  minutes,  take  from  water,  and  drain  ;  Baked 
butter  a  tin  dish,  put  roe  on  it;  dredge  well  with  salt  and  Shad.Ree 
pepper  ;  add  bits  of  butter  and  a  thin  slice  of  bacon  over 
each  roe.     Bake  in  oven  for  thirty  minutes,  basting 
frequently  with  salt,  butter  and  a  little  water. 


Pour  the  oil  from  a  can  of  sardines  into  a  frying  pan ;  Sardines 
put  sardines  in  carefully  and  let  fry  for  few  minutes;  on  Toast 
then  turn  and  fry  on  other  side.    Have  ready  fingers  of 
toast ;  put  a  sardine  on  each  small  piece  of  toast,  garnish 
with  a  sprig  of  parsley  and  a  slice  of  lemon.    This  is  a 

dainty  entree. 

HS 

Three  tablespoonfuls  flour,  a  pinch  of  salt,  two  eggs,  Batter  for 
one  tablespoonful  lemon  juice.     Mix  all  together  and  Frying 
stir  to  consistency  of  cream;   add  a  little  water,   if  Fish 
necessary;  dip  fish  in  batter  and  fry  at  once;  drain  on 
soft  paper. 

61 


Fish       

Sweet  and  Take  about  four  medium  slices  of  salmon  and  soak 
Sour  them  for  two  hours  in  vinegar;  then  slice  two  small 
Salmon  carrots  very  fine  in  round  pieces;  also  one  good-sized 
onion ;  slice  onion  fine ;  let  boil  for  ten  minutes.  While 
boiling,  add  about  thirty  raisins,  a  small  piece  of  stick 
cinnamon,  a  few  whole  cloves,  one-half  cup  sugar  and  one- 
half  teaspoonful  salt ;  let  this  simmer  for  twenty  minutes. 
Ihen  take  the  salmon  out  of  the  vinegar  in  which  it  has 
been  soaking  and  put  them  into  the  boiling  mixture ;  let 
boil  for  fifteen  mintes ;  take  fish  out  and  put  on  platter ; 
put  carrot,  onion  and  raisins  on  and  about  them  for 
garnishing;  leave  gravy  in  sauce  pan;  beat  the  yolks  of 
three  eggs  well  and  add  gravy  gradually  to  eggs,  beating 
constantly ;  return  to  sauce  pan  and  let  come  to  a  boil ; 
when  gravy  begins  to  thicken,  stir  constantly,  so  eggs  will 
not  stick ;  when  done  pour  over  fish,  and,  lastly,  sprinkle 
thickly  with  blanched  almonds,  finely  chopped;  do  not 
use  other  kind  of  nuts.  This  is  a  most  delicious  dish. 
If  a  little  salt  is  put  in  with  the  vinegar  it  will  harden 
and  whiten  fish. 


Scalloped  Take  two  dozen  good-sized  oysters;  butter  the  bottom 
Oysters  and  sides  of  bake  pan  and  put  in  layer  of  oysters;  add 
layer  of  bread  crumbs  with  salt,  pepper  and  butter ;  add 
layer  of  oysters  and  keep  this  up  until  pan  is  filled.  Take 
juice  of  oysters,  one-half  cup  milk  and  one  beaten  egg; 
pour  over  oysters  and  bake  in  oven  about  an  hour. 

62 


_  Fish 

Take  one  pint  milk,  one  pint  oysters,  one-half  teaspoon-  Oyster 
ful  salt,  a  little  pepper,  one  scant  teaspoonful  baking  Fritters 
powder  and  flour  enough  to  make  thin  batter;  stir  in 
the  oysters,  drop  from  spoon  in  hot  lard  or  butter  and 
fr    to  a  delicate  brown. 


Take  one-half  cocktail  glass  of  shredded  crab  meat,  a  Crab 
little  grated  horseradish,  a  little  lemon  juice,  and  fill  Cocktail 
glass  with  any  good  cocktail  dressing.    Serve  very  cold. 


Wash  and  drain  large  oysters;  dip  in  melted  butter,  Broiled 
roll  in  fine  bread  or  cracker  crumbs  and  broil  in  wire  Oysters 
broiler  over  hot  fire.  Serve  on  toast  with  piece  of  lemon. 


Season  one  pint  of  lobster  chopped  rather  fine,  with  Lobster 
one-half  teaspoonful  salt,  a  little  cayenne  and  a  little  Newburg 
nutmeg.    Put  this  in  sauce  pan  with  two  tablespoonfuls 
butter,  and  heat  slowly;  add  two  teaspoonfuls  sherry 
and  let  cook  five  minutes;  then  add  one-half  cup  cream 
and  yolks  of  two  eggs.    Stir  until  thick,  then  take  from 
fire  and  serve  at  once. 


Wash  and  place  in  vessel;  cover  tightly,  laying  the  Oysters 
upper  shell  downward  so  liquor  will  not  run  out.    Put  Steamed  in 
vessel  in  boiling  water  and  let  boil  rapidly  for  five  Shell 
minutes  or  until  shells  open.    Serve  at  once  with  melted 
butter,  salt  and  pepper. 

63 


MEMORANDA 


SALADS 

AND 

DRESSINGS 


5  a  lads    and     Dressings 


Scald  and  slice  two  tomatoes ;  set  on  ice  while  you  slice  ComKna- 
two  cucumbers  and  one  small  onion ;  add  one  cup  cooked  tion 
green  beans,  one  cup  cooked  peas,  two  radishes,  sliced  Salad 
very  thin.     Rub  salad  bowl  with  garlic  bean  and  line 
with  crisp  lettuce  leaves.    Put  in  tomatoes,  cucumbers, 
pour  over  them  the  beans  and  peas,  and  lastly  the  sliced 
radishes.    Have  ready  two  hard-boiled  eggs,  slice  them 
over  salad;  add  a  few  stalks  of  asparagus,  if  desired, 
also  beets  cut  in  small  fancy  shapes.    Pour  over  this  a 
French  dressing.     This  salad  can  be  made  as  simple 
as  desired  by  omitting  any  vegetables  not  in  season. 


Line  salad  dish  with  crisp  lettuce  leaves;  slice  thin  Banana 
three  bananas;  pass  one  cup  English  walnuts  through  Salad 
grinder  or  chop  fine  with  chopper;   add  to  bananas, 
and  mix  lightly  with  mayonnaise  dressing.    This  amount 
will  serve  six  people. 


Boil  a  chicken  until  very  tender ;  when  cold,  cut  up  in  Chicken 
very  fine  pieces.    Can  be  chopped  in  bowl.    Place  them  Salad 
in  a  basin,  sprinkle  with  salt  and  pepper;  squeeze  over 
it  juice  of  two  lemons  and  add  three  tablespoonsful  olive 
oil:  stir  and  mix  well  and  set  aside  until  ready  for  use. 
Have  some  crisp  lettuce  leaves  shredded  in  salad  bowl 
and  when  ready  to  serve,   place  chicken  in  bowl  on 
lettuce,  garnish  with  hard-boiled  eggs  sliced,  and  pour 
mayonnaise  over  all.    Serve  at  once. 

67 


Salads    and    Dressings 


Salad 


Take  one  shredded  crab  or  one  entire  tin  of  crab  meat ; 
add  two  apples  (tart  apples  are  best)  chopped  fine ;  a  few 
finely  chopped  stalks  of  celery  and  the  juice  of  one  lemon. 
Mix  well  with  mayonnaise  dressing.  Line  salad  bowl 
with  luttuce  leaves,  add  crab  meat,  garnish  top  with 
hard-boiled  egg  and  spoonful  of  mayonnaise  dressing. 
Serve  at  once. 


Individual    Select  as  many  medium  sized,  firm,  round  tomatoes  as 

Tomato     there  are  people.    Cut  at  each  side  about  one-third  from 

Salad        top  of  tomato,  and  form  into  baskets  with  handles.    Fill 

with  any  desired  salad,  after  scooping  out  most  of  the 

pulp  of  the  tomato.    Garnish  with  sprigs  of  parsley  or 

water-cress. 


Lemon 

Jelly 

Salad 


Soak  one  box  gelatine  or  use  one  box  jello;  add  one 
pint  of  boiling  water  if  gelatine  is  used,  and  stir  until 
gelatine  is  thoroughly  dissolved ;  add  juice  of  two  lemons ; 
season  with  salt,  pepper  and  paprika;  pour  into  jelly 
molds  filled  with  lobster,  pimiento,  crab  meat,  or  cold 
vegetables.  Serve  with  mayonnaise. 


Pimiento       Cut  one  can  pimiento  morrones  in  thin  rings;  slice 

Salad        several  stalks  of  celery  fine;  separate  whites  from  two 

hard-boiled  eggs  and  cut  whites  into  long  thin  strips. 

Mix  oil  from  pimiento  can,  juice  of  one-half  lemon,  salt 

and  pepper  and  yolks  mashed  fine.     Beat  with  Dover 

68 


Salads    and    Dressings 


egg  beater.  Pour  over  pimientos,  celery  and  egg;  mix 
well.  Serve  in  nests  of  lettuce.  This  salad  is  dainty. 
Served  in  individual  tomato  baskets. 


Pare  and  grate  three  cucumbers;  simmer  in  one  cup  Cucumber 
of  water  for  five  minutes,  then  add  hot  water  to  make  Jelly 
one  pint;  add  juice  of  one  lemon,  salt  and  pepper  and  Salad 
pour  into  mold.     Serve  with  tomatoes  and  mayonnaise 
dressing. 


Boil  or  bake  liver;  salt  after  cooking.    Take  out  and  Liver 
chop  fine.     Slice  two  good-sized  onions  and  mix  in  with  Salad 
chopped  liver  ;  garnish  with  parsley  and  two  hard-boiled 
eggs,  sliced. 


One  can  sliced  pineapple,  three  sweet  oranges,  sliced  Fruit. 

fine;  four  bananas  sliced;  a  few  grapes.    Make  a  syrup  Salad 

of  one  large  cup  sugar;  add  three  tablespoonfuls  good  (Sweet) 
brandy.    Pour  over  fruit  and  serve. 


Boil  six  eggs  hard;  when  cold,  cut  lengthwise  and  Deviled 
remove  yolks ;  mash  yolks  fine ;  add  one-half  teaspoonf ul  Eggs 
mustard,  one  tablespoonful  vinegar,  salt  and  pepper  to 
taste.     Mix  well  together;  put  back  in  whites  of  eggs, 
smooth;  put  on  platter;  garnish  with  lettuce  or  water 
cress,  and  serve.    A  small  spoonful  of  mayonnaise  dress- 
ing may  be  added  to  filling,  if  desired. 


5  a  la  ds    and    Dressings 


Salmon 
Salad 


Cut  up  a  few  lettuce  hearts;  heat  a  can  of  salmon 
enough  to  warm  oil  in  it ;  open  can  and  pour  off  oil  and 
liquid  in  can.  When  cool,  cut  salmon  in  small  pieces, 
slice  three  sour  cucumber  pickles  fine,  add  a  few  capers 
and  chop  up  two  hard-boiled  eggs,  and  mix  all  together ; 
add  a  few  anchovies,  if  desired.  Serve  with  French 
dressing  or  mayonnaise. 


Apple 
Salad 


Take  six  small,  red  apples ;  remove  core  with  corer,  and 
scrape  out  with  spoon  all  the  apple  you  can  without 
spoiling  shape  of  apple.  Now  with  a  sharp  penknife, 
fashion  four-pointed  petals  on  each  apple.  Mix  pulp  of 
apples  with  chopped  walnuts,  chopped  celery  and  mayon- 
naise. Fill  apples  and  serve. 


Another  Slice  two  rather  tart  apples,  three  bananas,  two 
Fruit  oranges ;  add  one  can  sliced  pineapple ;  cut  each  slice  of 
Salad  pineapple  into  four  pieces  Mix  well  together ;  add  sugar 

and  salt  to  taste ;  add  one  cup  mayonnaise  dressing  when 

ready  to  serve. 


Tomato 
Aspic 


Drain  juice  from  stewed  tomatoes ;  put  over  fire  with  a 
sliced  onion,  bay  leaves,  a  stalk  of  celery ;  to  one  pint  of 
this  add  one  full  tablespoonful  of  gelatine,  seasoned  with 
salt  and  pepper.  Serve  with  cold  meats  or  may  be  served 
by  pouring  little  in  cups;  arrange  chicken  or  other  cold 

70 


5 a  lads    and     Dressings 


meats  upon  it  ;  add  more  jelly.  Let  cool  and  serve  on  a 
lettuce  leaf  with  slices  of  hard-boiled  eggs  and  mayon- 
naise dressing.  _  ^  - 

Peel  and  slice  two  large  cucumbers  and  one  small  Cucumber 
onion.    Put  over  fire  with  one  pint  of  water  ;  cook  slowly  Aspic 
one  hour;  add  one-fourth  box  gelatine  which  has  been 
moistened  in  cold  water;  season  with  salt  and  white 
pepper  ;  strain,  set  aside  to  cool  ;  green  vegetable  coloring 
added  will  make  beautiful  color.    Mold  in  cup.    Serve  in 
lettuce  leaves  with  French  or  mayonnaise  dressing. 


Three  tablespoonfuls  salad  oil,  two  tablespoonfuls  vine-  French 
gar,  one  teaspoonful  Worcester  sauce,  paprika,  salt  and  Dressing 
pepper  to  taste.    Mash  one  teaspoonful  Roquefort  cheese 
very  fine  and  add  to  other  ingredients.    Pour  over  salad 
when  ready  to  serve.    Cheese  may  be  omitted,  if  desired. 

-  &  -  - 

One  cupful  fresh,  sweet  cream,  three  tablespoonfuls  Cream 
vinegar,  one  tablespoonful  flour,  whites  of  two  eggs,  two  Salad 
tablespoonfuls  salad  oil,  one  teaspoonful  sugar   (pow-  Dressing 
dered  is  best),  one-half  teaspoonful  pepper,  one  tea- 
spoonful  mustard.    Heat  cream  to  boiling  point;  stir  in 
flour  which  has  been  wet  with  cold  milk  ;  boil  three  min- 
utes, stirring  all  the  time  ;  add  sugar  and  take  from  fire. 
When  nearly  cold,  beat  in  the  whites  of  eggs  whipped. 
Set  aside  to  cool.    When  cold,  beat  in  the  oil,  pepper, 
mustard  and  salt.    When  ready  to  serve,  add  vinegar  and 
pour  over  salad. 

71 


Salads    and    Dressings 


Mayon- 
naise 
Dressing 


Cooked 

Salad 

Dressing 


Yolks  two  eggs,  well  beaten;  add  salad  oil  gradually, 
drop  by  drop,  stirring  all  the  time;  have  ready  juice  of 
one  lemon  and  add  a  little  lemon  juice  along  with  oil, 
beating  continuously.  When  stiff  as  desired,  add  salt 
and  pepper  to  taste.  One-half  teaspoonful  mustard  may 
be  added,  if  desired. 


Take  two  eggs,  two  tablespoonfuls  vinegar,  one  tea- 
spoonful  sugar,  salt  and  pepper  to  taste;  stir  them  to- 
gether, and  put  over  fire,  stirring  constantly.  When 
thick,  remove  from  fire.  When  cold,  add  two  table- 
spoonfuls  sweet  cream. 


TABLE  OF  PROPORTIONS. 

One  level  teasponful  of  baking  powder  to  one  level 
cupful  of  flour. 

One  teaspoonful  of  cream  of  tartar  to  one  cupful  of 
flour. 

One-half  teaspoonful  of  soda  to  one  cupful  of  flour. 

One  teaspoonful  of  soda  to  one  cupful  of  molasses. 

Two  heaping  tablespoonfuls  of  cornstarch  to  one 
quart  of  milk. 

A  little  over  an  ounce  of  gelatine  to  one  quart  of 
liquid. 


72 


VEGETABLES 


Vegetables 


Peel  and  wash  fresh  mushroooms  ;  put  in  sauce  pan  Sauted 
with  plenty  of  butter  and  simmer  until  tender;  about  Mushrooms 
twenty  minutes  ;  season  with  salt  and  pepper  ;  have  ready 
thin  slices  of  toast  ;  put  mushrooms  on  toast  ;  garnish  with 
slices  of  lemon  and  parsley  or  water  cress.    If  there  is 
much  liquid,  thicken  with  a  little  corn  starch. 


Cut  off  hard  stems  of  six  summer  squash  and  parboil  ;  Stuffed 
scoop  out  a  part  of  the  contents  and  fill  with  the  fol-  Squash 
lowing  mixture:   To  cream  sauce  and  centers  of  squash 
add  one-half  teaspoonful  Worcestershire  sauce,  one-half 
cupful  grated  cheese,  two  tablespoonfuls  cracker  crumbs 
and  one  well-beaten  egg;  stir  over  fire  until  melted. 
Fill  squash  and  brown  in  quick  oven;  add  cream  to 
remainder  of  mixture  to  make  sauce,  pour  around  squash 
and  serve.  %  _ 

Bake  potatoes  until  tender;  cut  a  piece  from  a  side  Stuffed 
and  scoop  out  soft  part,  leaving  the  shell;  mash  and  Potatoes 
beat  until  creamy  with  two  tablespoonfuls  cream  or  milk, 
two  tablespoonfuls  butter,  salt,  pepper  and  paprika  to 
taste.    Refill  shells,  sprinkle  with  bread  crumbs,  dot  with 
butter  and  brown  in  hot  oven.     Serve  very  hot  with 
bunches  of  parsley  for  garnishing. 


Peel  and  slice  small  summer  squash  very  thin ;  dip  in  Fried 
egg  and  cracker  crumbs  and  fry  brown  in  bacon  fat;  Summer 
make  a  cream  gravy  with  fat  left  in  pan  and  pour  over  Squash 
fried  squash  before  serving. 


75 


V e  ge tables 


Fried  Select  large  tomatoes;  slice  rather  thin;  soak  in  salt 

Green        water  for  one-half  hour  before  using.    When  ready  for 
Tomatoes  use,  dip  in  flour  or  cracker  crumbs  and  fry  in  hot  fat ; 
season  with  salt  and  pepper.    Serve  at  once. 


Stuffed 
Peppers 


Select  large  sweet  peppers;  soak  for  several  hours  in 
cold  water;  cut  off  tops;  have  ready  one  cupful  finely 
chopped  or  ground  meat — veal  or  pork  is  very  nice; 
add  one-half  cup  bread  crumbs,  two  tablespoonfuls  but- 
ter, one  finely  cut  up  tomato  and  salt  and  pepper  to 
taste ;  add  a  few  of  the  pepper  seeds  and  the  tops  of  the 
peppers  chopped  fine  to  meat  and  other  ingredients,  and 
stuff  peppers.  Set  in  pan;  add  one  cup  water  and  sev- 
eral lumps  of  butter;  bake  in  oven  for  three-quarters  of 
an  hour.  This  is  a  good  way  to  use  up  cold  meat.  If 
liked,  meat  may  be  omitted,  and  to  serve  as  a  straight 
vegetable,  fill  with  half-cooked  and  well-seasoned  rice. 


Sweet  Cut  corn  off  cob  or  use  canned  corn;  take  two  cups 

Peppers  corn;  if  raw  cook  for  ten  minutes;  fry  three  finely  cut 
with  Corn  peppers  in  butter  for  ten  minutes;  add  peppers  to  corn, 

season  with  butter,  salt  and  pepper,  and  put  in  oven  and 

bake  a  light  brown. 


Boiled  Select  firm  white  asparagus ;  tie  in  parcels ;  put  in  hot 

Aspara-    water  and  boil  twenty  minutes ;  take  out,  untie  and  serve 
gus  on  small  individual  plates  with  melted  butter  or  mayon- 


76 


Vegetables 


naise  dressing.  A  French  dressing  is  liked  by  some 
people.  This  makes  a  most  delicious  and  dainty  salad 
when  cold.  _ 

Select  a  medium-sized,  firm  white  cauliflower;  soak  in  Creamed 
cold  water  for  several  hours  before  using  ;  strip  off  green  Cauli- 
leaves;  put  in  kettle  of  hot  water  and  boil  for  twenty  flower 
minutes.     Take  from  kettle  and  put  in  covered  dish. 
Make  a  cream  sauce  of  two  teaspoonfuls  butter,  melted; 
one  tablespoonful  flour  and  milk  enough  to  make  cream- 
like  consistency.     Pour  over  cauliflower  and  serve  at 


Green  corn  should  be  cooked  on  the  day  it  is  gathered  ;  Boiled 
strip  off  the  husks,  pick  out  all  the  silks  and  put  in  Green 
boiling  water;  boil  twenty  minutes  and  serve  at  once.  Corn 
If  corn  is  not  entirely  fresh,  add  a  teasponful  sugar  to 
water  in  which  it  is  boiled.    Do  not  add  any  salt  if  not 
fresh.  ^ 

Artichokes  must  be  carefully  cooked  and  not  be  left  Boiled 
too  long  in  the  water,  as  they  turn  black.    Put  each  arti-  Artichokes 
choke  in  a  pan  of  vinegar  and  water  to  preserve  its  color  ; 
put  in  boiling  water  and  boil  until  tender.     Serve  with 
melted  butter  or  mayonnaise  dressing.     Artichokes  also 
make  a  most  delicious  salad  when  cold.    Serve  one  whole 
on  small  plate  with  a  spoonful  mayonnaise  dressing  on 
plate  beside  it. 

77 


V e ge table  s 


Creamed       Select  medium-sized  white  onions;  peel  and  put  in 
Onions      boiling  water;  boil  until  tender;  put  a  spoonful  salt 

in  water  in  which  onions  are  boiled.     Serve  with  rich 

cream  sauce. 


Boiled 
Cabbage 


Royal 
Potatoes 


Beets 


Take  one  firm  white  cabbage ;  boil  whole  in  kettle  until 
tender;  then  cut  up  rather  fine;  add  one-half  cup  sweet 
milk,  one  well-beaten  egg,  one  tablespoonful  melted 
butter,  salt  and  pepper  to  taste;  stir  all  together,  and 
when  well  mixed,  put  into  a  buttered  dish;  sprinkle 
thickly  with  bread  crumbs  and  bake,  covered,  for  one-half 
hour.  Remove  cover,  brown  and  serve. 


Select  large  light-colored  potatoes;  bake  in  oven  until 
soft;  break  them  open,  scoop  out  contents  and  place  in 
sauce  pan  with  one  cupful  milk;  beat  until  potatoes  are 
quite  smooth;  add  yolks  of  two  eggs  and  four  table- 
spoonfuls  butter,  salt  and  pepper  to  taste;  stir  and  beat 
this  over  fire  until  it  leaves  the  sides  of  sauce  pan,  then 
turn  out  on  dish  to  cool.  Shape  into  small  balls  and  dip 
into  egg  and  cracker  crumbs;  have  ready  some  smoking 
hot  fat  and  drop  in  potato  balls.  Allow  them  to  become 
a  golden  brown  color.  When  cooked,  drain  and  serve 
while  very  hot,  with  parsley  for  garnish. 


Select  small  young  beets ;  wash  carefully,  so  as  not  to 
break  the  tender  skin;  boil  about  an  hour;  plunge  into 
cold  water  and  remove  skins;  chop  rather  coarsely; 

78 


Vegetables 


season  with  salt,  pepper,  butter  and  heat  again  before 
serving.  If  used  for  pickles,  slice;  cover  with  a  rather 
weak  vinegar;  salt  and  pepper  to  taste.  Let  stand  sev- 
eral hours  before  serving. 


Wash  and  scrape  parsnips,  and  cut  in  strips;  put  in  Parsnips 
cold  water  until  ready  to  use.  They  may  be  boiled  until 
well  done;  put  in  vegetable  dish  and  melted  butter 
poured  over  them,  with  salt  and  pepper  to  taste,  or  put 
in  pan  with  roast  pork  and  baked  an  hour  with  roast. 
Thev  are  delicious  when  served  in  this  manner. 


Put  sweet  potatoes  in  boiling  water  ;  boil  until  tender  ;  Sugared 
remove  skins,  slice  lengthwise,  put  in  bake  pan  with  one  Sweet 
cup  water,  a  little  sugar,  lumps  of  butter,  and  salt  and  Potatoes 
pepper  to  taste.     Put  in  oven  and  bake  until  brown. 
Baste  often. 


vegetable"  is  grown  in  Mexico,  Cen-  Alligator 
tral  America  and  Honolulu,  and  is  considered  by  the  Pears 
natives  as  almost  a  staple  article  of  diet,  when  in  season. 
They  sometimes  subsist  almost  entirely  upon  them,  as 
they  grow  wild  and  in  great  profusion.    Owing  to  their 
being  very  perishable,  they  are  a  delicacy  with  us,  and 
are  really  most  delicious,  served  in  any  w&y.    I  am  giv- 
ing a  few  ways  to  use  them,  which  are  very  satisfac- 
tory: 

79 


Vegetables 


Served          Cut  alligator  pear  in  half,  the  long  way,  remove  seed 
for  with  spoon ;  scoop  out  meat  from  shell  or  skin,  chop  fine ; 

Breakfast  season  with  salt,  pepper  and  vinegar,  and  serve  along 
with  steak,  chops  or  ham  and  eggs. 


Served  as  Chop  fine  one  medium-sized  onion,  mix  with  finely 
a  Salad  chopped  pear ;  add  salt,  pepper  and  vinegar ;  add  one 
finely  chopped  pickled  beet  on  top  of  mixture  and  serve 
at  once.  The  pear  may  also  be  used  as  a  salad,  by 
cutting  in  two  lengthwise,  removing  seed  and  pouring 
a  French  dressing  in  hollow  left  by  seed.  To  be  eaten 
in  this  way  with  a  spoon. 


Served  in  Take  any  good,  rich  meat  stock,  and  just  as  you  serve 
Soup  it,  add  finely  chopped  alligator  pears  as  you  would  grated 
cheese.  This  is  delicious.  The  seed  of  the  alligator 
pear  will  grow  into  a  beautiful  house  plant  if  it  has  not 
been  frozen  in  transportation.  Take  seed  and  stick  two 
toothpicks  in  two  opposite  sides,  put  over  ordinary 
water  glass  with  end  downward  which  looks  like  it  is 
sprouting.  Fill  with  water  just  to  cover  this  end,  and 
add  a  little  water  as  it  evaporates.  Do  not  insert  tooth- 
picks in  seed  further  than  necessary  to  hold  it  up.  The 
seed  will  burst  open  and  roots  will  grow,  at  which  time 
it  can  be  put  in  sandy  earth  and  kept  very  moist. 


Potato          Five  large  potatoes,  mashed  while  warm  ;  add  one  quart 

Rolls         of  flour,  salt  to  season  and  one  teacupful  of  milk;  stir 

until  light.  Make  into  rolls  ;  let  stand  two  hours,  then  bake. 

80 


MISCELLANEOUS 


Miscellaneous 


Put  one  tablespoonf  ul  butter  in  chafing  dish,  and  when   Welsh 
melted,  add  one  pound  Eastern  cheese.     Let  melt,  stir-  Rarebit 
ring  at  intervals.    Take  three  eggs,  beat  up,  adding  one- 
half  teaspoonful  mustard,  a  tablespoonful  Worcestershire 
sauce,  paprika,  salt  and  pepper  to  taste;  add  a  dash  of 
tobasco  sauce,  if  desired.     When  cheese  is  melted,  stir 
in  slowly  one  cup  cold  beer  or  ale;  when  thoroughly 
mixed,  add  other  ingredients,  stirring  constantly.    When 
thickened,  serve  at  once  on  toasted  bread  or  on  crackers. 


Six  eggs,  one  and  one-half  cups  grated  cheese,  two  cups  Filling 
grated  bread  crumbs,  two  kernels  garlic  and  one  small  for 
onion,  finely  chopped,  with  a  little  parsley;  take  some  Raviolis 
spinach  or  lettuce  and  boil  until  tender,  chop  fine,  then 
add  to  the  dressing  about  two  cupfuls;  add  one  set  of 
brains,  cleaned  and  chopped  fine  (if  brains  cannot  be  had, 
use  a  small  piece  of  cold  roast  beef)  ;  fry  brains  a  little 
before  adding  to  dressing;  add  to  all  these  ingredients 
six  tablespoonfuls  olive  oil,  two  tablespoonfuls  butter, 
and  salt  and  pepper  to  taste.     This  amount  will  make 
dressing  to  ravioli  for  six  people. 


Two  tablespoonfuls  gelatine  dissolved  in  a  half  tumbler   Velvet 
of  water;  one  pint  rich  cream;  four  tablespoonfuls  of  Cream 
sugar;  flavor  with  almond  or  vanilla  extract.     Put  in 
molds  and  set  on  ice.     This  is  a  delicious  dessert  and 
can  be  made  in  a  few  minutes.     It  can  be  served  with 
or  without  cream. 


Miscellaneous 


Claret  Take  one  quart  good  claret  ;  add  sugar  to  taste,  several 

Punch       sticks  cinnamon,  a  few  cloves  and  put  over  fire  and  let 
(Hot)         boil  for  ten  minutes.    Strain  and  serve  while  hot. 


Lemon          Whites  of  six  eggs,  whipped  to  a  cream  ;  whip  one  and 
Syllabub   one-half  pints  sweet  cream  up  stiffly  and  add  to  whites 
of  eggs  ;  add  one  pound  sugar,  juice  of  three  lemons  and 
one  gill  of  sherry  wine.    Serve  in  tall  glasses. 


Nectar  Take  two  quarts  water,  two  pounds  sugar  and  make  a 

syrup  ;  have  ready  six  oranges,  six  lemons  and  six  limes  ; 
cut  these  into  small  thin  slices,  remove  seeds;  lay  them 
in  syrup  and  let  boil  two  hours.  The  syrup  will  become 
quite  thick;  strain  at  once  through  bag  and  add  one 
quart  fresh  milk  and  one  pint  good  sherry;  boil  again 
for  ten  minutes  and  serve  while  hot.  This  is  a  very 
refreshing  drink.  M/ 

German  Beat  three  eggs  together,  add  one-half  teaspoonful  salt, 
Toast  one  cup  milk  and  two  tablespoonfuls  sugar,  and  flour 
enough  to  make  a  very  thin  batter.  Take  six  slices  of 
stale  bread,  dip  in  mixture  and  cook  on  hot,  well-greased 
griddle,  browning  on  both  sides.  Sprinkle  with  sugar 
when  ready  to  serve,  if  desired. 


Raspberry    Put  one-half  pint  of  rice  (scant)  in  one  quart  of  boil- 

Pyramid  ing  water,  salted,  and  boil  with  lid  off  for  twenty  min- 

utes; do  not  stir.     When  the  grains  are  soft  and  dry, 

spread  on  a  large  dinner  plate  a  layer  of  rice  ;  cover  this 


84 


Miscellaneous 


with  a  layer  of  raspberry  preserve  or  jam  and  build  up  a 
pyramid  of  alternate  layers,  pressing  all  into  shape  with 
a  bowl.  It  makes  a  richer  dish  to  put  a  pint  of  milk  to 
the  same  of  water  for  the  boiling,  or  to  add  so  much 
milk  to  the  rice  as  the  pint  of  water  boils  away. 


Mix    one    and    one-half    cupfuls    of    Eastern    cheese  Cheese 
(grated)   with  one-fourth  teaspoonful  each  of  salt  and  Balls 
paprika ;  then  cut  and  fill  into  the  mixture  the  whites  of 
three  eggs  beaten  stiff ;  shape  into  small  balls ;  roll  these 
in  fine  cracker  crumbs  and  fiy  in  deep  fat  to  a  pale 
straw  color;   drain   in   soft   paper.     Serve   with  plain 
lettuce  salad.    Don't  mix  with  salad;  separate  dish. 


Six  pounds  Concord  grapes,  one  pound  raisins,  three  Grape 
pounds  granulated  sugar,  one  pint  nut  pits ;  pulp  grapes ;  Conserve 
cook  and  run  through  colander;  add  skins,  sugar  and 
raisins ;  cook  thick  and  add  nuts  when  you  remove  from 
fire. 


Six  pounds  Concord  grapes,  two  pounds  raisins,  four  Grape  and 
oranges,  four  pounds  sugar ;  cut  off  rind  of  oranges  and  Orange 
cut  fine;  pulp  grapes  and  cook  until  they  rub  through  Conserve 
colander;  add  the  skins,  raisins,  orange  peel,  juice  and 
sugar,  and  simmer  gently  until  jellied.    For  California 
grapes  cook  grapes  without  removing  skins. 

85 


Miscellaneous 


Plum          Three  bowls  plums,  cut  from  pit;  three  bowls  sugar, 
Conserve  two  and  one-half  cups  raisins,  juice  two  oranges;  cook 

and  add  one  pound  English  walnuts  when  you  remove 

from  fire. 


Marsh-       Two  tablespoonfuls  Knox  gelatine,  six  tablespoonfuls 
mallows  water;  soak  one-half  hour;  two  cups  sugar,  ten  table- 
spoonfuls  water,  one  teaspoonful  vanilla;  boil  until  it 
spins  a  thread ;  beat  in  the  gelatine. 


Caramel      One  cup  scalding  milk;  do  not  boil;  put  on  stove  in 

Ice  iron  or  granite  skillet ;  six  large  spoonfuls  of  granulated 

Cream     sugar  and  stir  over  fire  until  it  melts,  turns  brown  and 

boils;  pour  this  into  the  boiling  milk;  stir  over  fire  a 

minute,  strain  and  let  cool.     Scald  one  quart  cream; 

now  add  two  well-beaten  eggs  and  one-half  cup  sugar; 

stir  and  cook  until  mixture  begins  to  thicken ;  take  from 

fire;  strain,  and  then  cool,  add  one  teaspoontul  vanilla 

extract  and  the  caramel;  freeze,  and  let  stand  about  two 

or  three  hours. 


Panoche  Put  one  tablespoonful  of  butter  in  sauce  pan;  when 
melted  add  two  cupfuls  brown  sugar  and  one-third  cupful 
of  milk;  bring  to  boiling  point  and  let  boil  twelve  min- 
utes; remove  from  range,  add  one  cupful  English  wal- 
nuts; sprinkle  with  salt  and  beat  until  creamy.  Turn 
into  a  buttered  tin,  cool  slightly,  and  mark  into  squares. 

86 


Miscellaneous 


Two  cups  of  granulated  sugar,  half  a  cup  of  corn  Divinity 
syrup,  half  cup  of  boiling  water;  boil  until  it  cracks  Fudge 
when  dropped  into  boiling  water ;  have  the  whites  of  two 
eggs  beaten  stiff,  then  beat  into  it  the  boiled  mixture ;  add 
one  teaspoonful  of  vanilla  and  one  cupful  of  chopped 
nuts ;  beat  until  hard  and  creamy,  then  drop  on  buttered 
plate. 


Beat  the  whites  of  two  eggs  until  stiff,  and  add  gradu-  Cocoanut 
ally,  while  beating  constantly,  half  cup  fine  granulated  Kisses 
sugar ;  continue  to  beat  until  mixture  will  hold  its  shape ; 
cut  and  fold  remaining  sugar  and  add  one-fourth  tea- 
spoonful  vanilla  and  three  tablespoonf uls '  of  shredded 
cocoanut;  shape  with  a  tablespoon  or  pastry  bag  and 
tube  on  wet  board ;  cover  with  letter  paper.    Bake  thirty 
minutes  in  moderate  oven. 


Pare  and  grate  five  large  quinces;  add  five  pounds  of  Quince 
sugar  to  water  and  stir  over  range  until  sugar  is  dis-  Honey 
solved ;  then  add  five  quinces ;  let  simmer  fifteen  minutes 
and  turn  into  jelly  glasses ;  cover  when  cold. 


Take  one  egg  and  beat  it  until  very  stiff;  only  very  Egg 
fresh  eggs  will  do  for  this.    When  stiff  add  the  juice  of  Lemonade 
one  orange  and  juice  of  one-half  lemon;  add  sugar  to 
taste  and  mix  all  well  together.    This  is  particularly  good 
for  convalescing  people. 


87 


Miscellaneous 


Sparkling  Take  one  dozen  lemons  and  squeeze  the  juice  from 
Lemonade  them  into  one  gallon  of  water;  add  sugar  to  taste;  add 
one-half  cake  compressed  yeast  which  has  been  dissolved 
in  a  little  water;  have  water  lukewarm  and  bottle  at 
once;  leave  set  in  kitchen  over  night,  and  then  set  in 
cellar.  This  is  not  ready  for  use  for  a  week.  This  drink 
can  also  be  made  from  oranges,  pineapple  and  lemons 
mixed,  or  with  any  kind  of  berries. 


Root  Take  five  gallons  lukewarm  water;   add  to  it  four 

Beer  pounds  sugar;  mix  until  sugar  is  melted;  dissolve  one 

cake  compressed  yeast  in  a  little  water  and  add  to  water 
and  sugar;  next  add  a  twenty-five-cent  bottle  of  Hire's 
root  beer  and  mix  well;  have  ready  bottles  with  either 
screw  tops  or  some  other  top  which  will  not  come  off 
when  beer  is  fermenting.  Bottle  while  still  warm  and 
let  stand  in  kitchen  until  next  day ;  then  set  in  cellar  or 
other  cool  place.  It  is  ready  for  use  the  third  day. 


TO   CLEAN  WHITE   PLUMES. 
Make  paste  of  gasoline  and  flour;  dip  in  plume  and 
rub  thoroughly ;  dip  again,  let  dry,  shake  off  flour.    This 
may  be  repeated  until  plume  is  entirely  clean. 


Soft,  silk  waists  should  be  iron  with  only  moderately 
hot  iron  while  still  wet.  This  keeps  them  from  becoming 
yellow. 

88 


Miscellaneous 


CLEVER  IDEAS  FOR  WASH  DAY. 

WINTER  WASHING — Add  a  large  handful  of  salt  to  the 
rinse  water,  and  the  clothes  will  not  freeze  while  hanging 
them  out.  When  ready  to  go  out,  wet  the  hands  well 
with  vinegar.  Let  it  dry  on,  and  you  will  have  no  cold 
fingers. 

To  CLEAN  FABRICS — Two  good-sized  potatoes  are 
grated  into  a  pint  of  water.  Then  they  are  strained 
through  a  coarse  sieve  into  another  vessel  containing  a 
pint  of  clear  water,  and  allowed  to  stand  until  thoroughly 
settled.  The  clear  solution  is  poured  off  and  used  to 
sponge  fine  materials,  which  are  afterwards  washed  with 
clean  water,  dried  and  ironed. 

To  LAUNDER  DELICATE  WHITE  WAISTS — After  washing 
and  drying,  apply  boiled  starch  and  hang  until  very  dry. 
When  ready  to  iron,  wring  out  in  hot  water,  and  put 
through  a  wringer.  They  will  not  stick  and  will  look 
sheer  and  fine. 

To  WASH  PONGEE  SILK — Do  not  wring  pongee  silk,  but 
let  it  drip  dry.  Iron  with  a  moderately  hot  iron  when 
very  dry.  Do  not  sprinkle  at  all. 

A  few  drops  of  kerosene  added  to  starch  will  make 
ironing  easier. 

When  laundering  Battenberg  pieces  put  a  teaspoonful 
of  borax  in  the  rinsing  water  and  there  will  be  no  need 
of  starch. 

89 


Miscellaneous 


SOAP  AND  FANCYWORK. 

Hemstitching  forms  a  dainty  and  inexpensive  finish  for 
household  linen  and  underclothing,  but  the  difficulty  of 
drawing  the  threads  often  prevents  the  busy  woman  from 
undertaking  it.  If  a  piece  of  pure  white  soap  be  rubbed 
over  the  surface  of  the  cloth  on  the  wrong  side,  the 
threads  may  be  drawn  with  perfect  ease  and  at  a  saving 
of  fully  half  the  time  usually  required.  When  making 
the  round  perforations  for  eyelet  embroidery,  hold  a 
piece  of  soap  under  the  cloth  allowing  the  stiletto  to  pass 
through  into  it ;  when  it  is  withdrawn  it  imparts  a  slight 
stiffness  to  the  material  that  insures  the  making  of  very 
even,  perfect  embroidery. 


Soak  hair  brushes  in  ammoniated  water  to  harden  the 
bristles  and  prevent  them  from  falling  out. 

If  a  gown  has  become  stained  with  lemon  juice,  am- 
monia applied  to  the  spot  will  restore  the  cloth  to  its 
natural  color. 

To  remove  ink  stains  from  clothing  soak  the  spot  in 
sour  milk. 

A  faded  dress  may  be  made  perfectly  white  by  boiling 
it  in  water  to  which  cream  of  tartar  has  been  added. 


90 


HOUSEHOLD 
HINTS 


Household     Hints 


If  a  pinch  of  ginger  is  put  into  doughnuts  they  will 
not  absorb  the  fat  in  which  they  are  fried. 

If  potatoes  are  pared  and  laid  in  cold  water  before 
boiling  they  will  remain  white. 

Dry  celery  stalks  and  use  them  for  seasoning. 

Never  put  strawberries  in  tinware. 

A  hot  cloth  wrapped  around  jelly  or  ices  will  cause 
them  to  come  out  of  the  molds  without  sticking. 

A  little  boiling  water  added  to  an  omelet  will  keep  it 
from  being  tough. 

A  little  butter  added  to  cake  frosting  greatly  im- 
proves it. 

Dredge  cake  tins  with  flour  and  the  cake  will  not  stick 
to  the  tins. 

Wooden  spoons  are  best  to  use  in  cakemaking. 

If  raisins  and  currants  are  rolled  in  flour  before  being 
put  into  cake  they  will  not  sink  to  the  bottom. 

When  cutting  fresh  bread  dip  the  knife  in  hot  water. 

Keep  an  apple  in  the  cake-box.  It  will  keep  the  cake 
fresh  for  a  long  time. 

If  grease  is  spilled  on  the  kitchen  floor  cold  water 
should  be  poured  on  it  immediately.  The  water  will 
harden  the  grease  and  prevent  it  from  soaking  into  the 
floor.  It  may  then  be  scraped  up  with  a  knife. 

When  using  valuable  vases  for  table  decoration  fill 
them  one-fourth  full  of  sand  to  prevent  them  from  being 
tipped  over. 

93 


Household    Hints 


Scatter  a  few  drops  of  lavender  in  bookcases  in  the 
summer  and  no  mold  will  be  found. 

To  preserve  maps  brush  each  with  a  solution  of  gutta 
percha  which  is  quite  transparent.  .  It  may  be  applied  to 
both  sides. 

Moisten  grease  spots  with  cold  water  and  soda  before 
scrubbing. 

Soak  new  brooms  in  hot,  salted  water  before  using 
them.  The  salt  toughens  the  bristles  and  the  brooms 
will  last  longer. 

Try  cucumber  peelings  to  exterminate  cockroaches. 
The  cucumber  acts  as  poison  to  the  roaches. 

Stains  on  knives,  however  obstinate,  will  disappear  if 
rubbed  with  a  piece  of  raw  potato. 

Try  soft  tissue  paper  for  cleaning  or  polishing  a 
mirror. 

Never  use  soap  and  water  on  varnished  woodwork. 

To  prevent  flies  from  entering  a  house  brush  the  screen 
doors  with  kerosene. 

If  a  drawer  sticks,  rub  a  little  fresh  lard  on  it. 

Sprinkle  the  cellar  often  with  chloride  of  lime  and  it 
will  be  kept  free  from  rats. 

To  clean  straw  mattings  wash  them  with  soft  water, 
changing  the  water  often. 

Add  a  little  kerosene  to  the  water  in  which  windows 
are  washed. 

94 


Household    Hints 


Burn  orange  peel  on  the  stove  instead  of  coffee  for 
disagreeable  odors — the  effect  is  more  pleasant. 

A  few  drops  of  oil  of  lavender  poured  in  a  glass  of  hot 
water  makes  a  pleasant  odor  in  a  sick  room. 

Scour  copper  kettles  with  salt  and  vinegar. 

Keep  an  oyster  shell  in  the  teakettle  to  prevent  the 
forming  of  a  crust. 

Straw  mattings  will  last  longer  if  given  a  coat  of 
varnish. 

A  piece  of  camphor  kept  with  silver  will  prevent  the 
silver  from  tarnishing. 

Crushed  eggshells  or  shot  will  clean  a  water  bottle  or 
vinegar  cruet. 

Use  lemon  juice  to  remove  mildew  stains. 

Put  a  pinch  of  salt  into  water  in  which  cut  flowers  are 
placed  and  they  will  last  longer. 

To  clean  a  clogged  drain  pipe,  pour  down  some  kero- 
sene and  follow  it  immediately  with  boiling  water. 

Polish  a  dining  table  with  melted  beeswax,  rubbed  on 
with  a  soft  cloth. 

A  gold  chain  may  be  made  to  look  very  bright  by 
dipping  it  in  a  cup  containing  one  part  of  ammonia  and 
three  parts  of  water. 

A  teaspoonful  of  flour  of  sulphur,  dissolved  in  hot  milk 
and  slowly  sipped,  is  said  to  be  helpful  in  case  of  sore 
throat. 

95 


Household    Hints 


Apply  common  mud  to  a  bee  sting  and  the  pain  will 
cease. 

Scrape  raw  potatoes  and  apply  the  pulp  to  a  burn. 
It  will  give  immediate  relief. 

The  whites  of  eggs  beaten,  with  salt,  to  the  consistency 
of  frosting  and  applied  to  a  sprain  will  give  great  relief. 
Renew  the  application  as  the  egg  becomes  dry. 

Celery,  eaten  abundantly,  is  said  to  be  good  for  neu- 
ralgia. 

Lay  thin  slices  of  potato  across  the  forehead  in  case  of 
headache. 

A  gargle  of  salt  and  water  is  a  good  remedy  for  sore 
throat. 

Boiled  flaxseed  juice  flavored  with  lemon  is  excellent 
for  a  cough. 

To  cure  hiccoughs,  take  a  long  breath  and  hold  it. 

Salt  and  sugar  mixed  together  will  sometimes  stop  a 
cough. 

When  planting  sweet  peas  have  the  rows  run  north 
and  south.  The  plants  will  blossom  better. 

When  laundering  lace  curtains,  if  a  creamy  shade  is 
desired,  add  clear,  strong  coffee  to  the  starch. 

Wash  challies  in  rice  water  made  by  cooking  one  pound 
of  rice  in  five  quarts  of  water.  Strain  and  cool. 

Add  a  little  turpentine  to  water  in  which  clothes  are 
boiled;  it  will  whiten  them. 

Clean  flatirons  with  emery  paper. 

96 


14  DAY  USE 

RETURN  TO  DESK  FROM  WHICH  BORROWED 

AGRICULTURE   LIBRARY 

40  Giannini  Hail  -  Tel.  No.  642-4493 

This  book  is  due  on  the  last  date  stamped  below,  or 

on  the  date  to  which  renewed. 
Renewed  books  are  subject  to  immediate  recall. 


LD  21-40m-2,'69 
(J6057slO)476— A-32 


General  Library 

University  of  California 

Berkeley 


U.C.  BERKELEY  LIBRARIES 


COE7147357E 


MRS.  EVANS'  SHORT  METHOD  FOR  BREAD 
MAKING 


Scald  one  and  one-half  pints  milk;  dissolve 
one  cake  Golden  Gate  Compressed  Yeast  in  two- 
thirds  cupful  lukewarm  water;  add  two  table- 
spoonfuls  sugar;  sift  two  sifters  of  flour  in  mix- 
ing bowl.  When  milk  is  lukewarm,  add  one 
large  tablespoonful  salt;  add  dissolved  yeast  to 
mil*;  make  well  in  center  of  flour  and  add  milk. 
Stir  with  mixing  spoon  until  flour  is  all  taken 
up,  then  turn  out  on  board  and  knead  well  for 
twenty  minutes.  Return  to  bowl  and  let  rise  in 
warm  place,  well  covered.  This  will  take  from 
two  to  three  hours.  When  sufficiently  risen, 
punch  down  and  let  stand  for  three-quarters  of 
an  hour  longer  (doubled  in  bulk).  Mold  into 
loaves  or  rolls,  handling  the  dough  very  gently. 
Put  in  well-greased  pans,  let  rise  and  bake. 
Rolls  should  rise  at  least  one-half  hour  and 
loaves  one  hour.  Bake  rolls  twenty-five  minutes 
and  loaves  one  hour  in  wood  or  coal  range,  or 
forty-five  minutes  in  gas  range.  If  desired  to 
make  this  bread  over  night,  use  only  one  table- 
spoonful  sugar  and  one  and  one-half  tablespoon- 
fuls  salt.  Bread  made  by  this  method  can  be  set 
at  seven  o'clock  in  the  morning  and  should  be 
out  of  the  oven  by  noon. 

If  desired  to  make  bread  at  night,  use  method 
as  above  at  night  just  before  retiring,  and  in  the 
morning  dough  will  be  ready  to  put  into  pans; 
let  rise  and  bake.  If  dough  is  made  into  loaves 
at  seven  in  the  morning,  it  should  be  baked  by 
nine  o'clock.  If  desired,  potatoes  and  potato 
water  can  be  used  in  this  recipe. 

RAISED    LAYER   CAKE 

l»issi»lve  une  cake  Golden  Gate  Compressed 
Yeast  in  one  cup  milk;  add  one  teaspoonful  sugar 
and  flour  enough  to  make  batter.  Set  aside  in 
warm  place,  well  covered,  to  rise.  When  light, 
have  ready  one-half  cup  butter  creamed  with  one 
and  one-half  cups  sugar;  add  to  sponge.  Now 
separate  sponge,  dividing  it  in  half;  add  to  one- 
half  of  it  the  well-beaten  yolks  of  four  eggs, 
vanilla  and  Hour  enough  to  make  ordinary  cake 
batter;  put  in  well-buttered  pans  and  let  rise 
und  bake.  Do  same  with  other  half,  using  whites 
of  four  eggs. 


